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Wiener Schnitzel

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Maypole on the Viktualienmarkt, Munich, Bavaria, Germany
Ken Gillham
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Wiener Schnitzel
(Schnitzel Wiener Art)
(Recipe courtesy Food Network and
Hans Rockenwagner, © 1999)

Have you ever wondered why some folks think "Wiener Schnitzel"
is some sort of German hot dog? Well, it's because we here in the
good ole U S of A think of "wieners". A wiener, however, is nothing
more than a Wiener Wurst: a Viennese-style sausage. Therefore a
frankfurter is... you guessed it: a Frankfurt-style sausage! So... now
what do you think a Wiener Schnitzel is? Yes! A schnitzel (veal cutlet)
in the style of Vienna. German menus often list this delectable dish
as "Schnitzel Wiener Art". Ja wohl! Wunderbar! No doubt this is as
close to my German MIL's Wiener Schnitzel as I'll ever come. [MG]

Serves 6

6 veal cutlets
1 1/2 tablespoons fresh lemon juice
Salt
1/2 to 1 cup all-purpose flour
2 eggs, lightly beaten with
2 tablespoons cold water
2 tablespoons vegetable oil
1 generous cup fine, dry bread crumbs
4 to 5 tablespoons butter

Preheat oven to 250 degrees F. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this
for you.
In a dish, sprinkle the cutlets with lemon juice and let stand for 30
minutes. Season both sides with salt.
Place the flour on a flat plate, and place the egg/water mixture in a
wide, shallow bowl. Add the oil to the egg mixture and beat in with a
fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly
into the flour, making sure to coat all surfaces, then gently shake off
the excess flour. Dip the cutlets into the egg mixture, letting the excess
drip away, and then dredge them in the bread crumbs. Let stand at
room temperature for 20 minutes.
Heat your largest, heavy skillets over medium-high heat and add the
butter. When the butter is quite hot and the foam starts to subside,
add the veal (cook in batches if necessary - but don't crowd them in
the pan). If the butter browns too much after cooking the first batch,
you may need to discard it, wipe out the pan, and add more butter
for the next batch. Cook for 4 to 6 minutes on each side, until golden
brown, and turn with a spatula (don't use a fork or tongs, or the
breading may be pierced).
When the second side is golden, the schnitzels should be cooked
through. Transfer to a warm platter and keep warm in a 250-degree
oven while you cook the second batch, if necessary.
[Classic Wiener Schnitzel is quite often garnished with
a slice of fresh lemon and fresh parsley.]

Featured Archive Recipes:
Jaeger Schnitzel
Kaiser Schnitzel (Kolb's, New Orleans)
Schweinemedallions Badischer Hof
Veal Cutlets Pojarsky
Veal Scallops in Sour Cream
Zigeuner Schnitzel

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