The Authentic Schnitzel Is My Favorite Veal Recipe Year-Round!

Name: Authentic Schnitzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 veal cutlets (about 4 ounces each); 1/2 cup all-purpose flour; 2 eggs eggs, beaten; 1 cup breadcrumbs; salt and pepper, to taste; vegetable oil, for frying; lemon wedges for serving

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Wiener Schnitzel Is Extra Delicious!

Schnitzel is of the best food recipes you have ever cooked!

➡️ Do you know what a schnitzel is? But an AUTHENTIC schnitzel? “A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.”(Schnitzel)

➡️ Alright, but what do you mean by authentic schnitzel? “Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.” (Wiener schnitzel) This is the genuine schnitzel recipe that appeared first in Vienna and is known today as “German schnitzel“, even though this city is the capital of Austria.

➡️ Therefore, even if you can call schnitzel a piece of meat passed through egg, flour, and sometimes breadcrumbs, then pan-fried in oil, you can not say that it is AUTHENTIC unless the meat is veal! And this is the version I like most!

➡️ Now that you know what authentic schnitzel is, let’s move on to its preparation. The secret to making the best schnitzel is in the breading. It’s important to use high-quality breadcrumbs and to season them well with salt and pepper to enhance the flavor of the meat. The veal cutlets should be pounded thin to ensure even cooking and a crispy, crunchy exterior. When frying the schnitzel, it’s necessary to use a heavy-bottomed pan to maintain a consistent temperature and ensure that the breading is evenly browned.

➡️ One of the things that makes schnitzel so special today is the versatility of the dish. While traditional schnitzel is made with veal, you can use other meats like chicken or pork, and experiment with different breading techniques and flavors. Some people even add cheese or herbs to the breadcrumbs for added depth of flavor.

➡️ When it comes to serving schnitzel, there are many options. Many people like to serve schnitzel without anything next to it, while others prefer various side dishes. Traditional side dishes include potato salad, sauerkraut, or spaetzle, but you can also serve it with other vegetables, like roasted Brussels sprouts or green beans. If you’re feeling adventurous, you can even make a schnitzel sandwich by placing the schnitzel between two slices of bread with lettuce, tomato, and mayonnaise. It’s a real fest!

➡️ Making authentic schnitzel requires a bit of patience and attention to detail, but the end result is well worth the effort. You may make a dinner that will wow your family and guests by simply pounding the veal cutlets thin, breading them well, and frying them to a perfect golden brown. Furthermore, with just a few simple tips and some creativity, you can make this classic dish your own and enjoy it in a variety of ways.

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How to Make Authentic Schnitzel from Scratch at Home

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Authentic Schnitzel

Schnitzel is a traditional Austrian dish that has gained popularity worldwide. This crispy and golden-brown delight is made with thinly pounded slices of meat, usually, veal, coated in breadcrumbs and fried until perfectly crisp. The origin of schnitzel can be traced back to the early 19th century when it was a popular dish among Austrian soldiers. Today, Wiener schnitzel is a staple in Austrian cuisine and is enjoyed by people all over the world.

Traditionally, schnitzel is made using veal, but it can also be made with pork, chicken, or even turkey and lamb. The meat is pounded to an even thickness and then coated in flour, egg, and breadcrumbs. The breadcrumbs used in schnitzel are often seasoned with herbs and spices, adding an extra layer of flavor to the dish.

One of the secrets to making authentic schnitzel is in the cooking process. The schnitzel is fried in a hot pan with plenty of oil until it is crispy and golden brown. The result is a delicious and satisfying meal that is perfect for any occasion.

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Austrian

Servings 4 servings

Calories

Ingredients

4 veal cutlets (about 4 ounces each)
1/2 cup all-purpose flour
2 eggs eggs, beaten
1 cup breadcrumbs
salt and pepper, to taste
vegetable oil, for frying
lemon wedges for serving

Instructions

Start by pounding the veal cutlets to a uniform thickness of about 1/4 inch. This can be done by placing the cutlets between two pieces of plastic wrap and using a meat mallet or the bottom of a heavy pan to pound them to the desired thickness.
Set up a breading station by placing the flour in a shallow bowl, the beaten eggs in another bowl, and the breadcrumbs in a third bowl. Season the flour and breadcrumbs with salt and pepper to taste.
Coat each veal cutlet in flour, shaking off any excess, then dip it into the beaten eggs, making sure to coat both sides.
Finally, coat the cutlet in breadcrumbs, pressing down lightly to ensure the breadcrumbs stick to the meat. Repeat this process with each cutlet until they are all breaded.
In a large, heavy-bottomed pan, heat enough vegetable oil to cover the bottom by about 1/4 inch over medium-high heat. Once the oil is hot, add the breaded cutlets to the pan, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy.
Once the schnitzels are cooked, remove them from the pan and place them on a wire rack to drain any excess oil. Serve hot with lemon wedges on the side.

Notes

Cooking Tips:

1: Make sure your meat is thinly sliced. This will allow it to cook quickly and evenly, resulting in a tender and juicy schnitzel.

2: Use fresh breadcrumbs instead of store-bought ones. Fresh breadcrumbs will absorb less oil and provide a crispier texture.

3: Season your breadcrumbs with your favorite herbs and spices to add more flavor to your schnitzel.

4: Use a heavy-bottomed pan to fry the schnitzel. This will help maintain a consistent temperature and ensure the breading is evenly browned.

5: After frying, let the schnitzel rest on a wire rack instead of a paper towel to prevent it from getting soggy.

Keyword authentic schnitzel, schnitzel, schnitzel recipe, wiener schnitzel

Cooking Authentic Schnitzel at Home is a Breeze!

➡️ Of course, I like to cook schnitzel from any type of meat and I often do it, because it is not only my favorite but also for the whole family. Most often, I prepare pork and chicken schnitzel because veal, which is the meat in the authentic schnitzel recipe, is very difficult to find nowadays.

➡️ Making authentic schnitzel is really easy. You just have to get the right ingredients and follow a few simple steps. If you are a beginning home chef, just follow the steps suggested in the traditional recipe to get a schnitzel that is delicious and tastes like it was made by a Michelin-starred chef!

➡️ If you’ve ever eaten schnitzel at a restaurant, you’ve probably had a pork version of the German delicacy that’s been deep-fried and served with a side of fries. And while that may be an acceptable approximation of the real thing, the traditional schnitzel is actually made ONLY of veal and served plain, without any side dish (in Austria is mandatory to serve it this way!).

➡️ Authentic schnitzel is one of the best veal recipes you ever tasted! Beside this recipe, I recommend you more tasty similar dishes such as German chicken breast schnitzel, chicken Parmesan, baked chicken breast schnitzel, French chicken leg schnitzel, French chicken schnitzel, German pork schnitzel, and German lamb schnitzel.

FAQs about the Authentic Schnitzel Recipe

What is authentic schnitzel?

Authentic schnitzel is a traditional Austrian dish made from thinly pounded meat, usually veal, pork, or chicken, coated in breadcrumbs and fried until golden and crispy.

Can I use a different type of meat for schnitzel?

Yes, you can use different types of meat for schnitzel. While veal is the traditional choice, pork and chicken are commonly used as alternatives. The meat should be thinly pounded to achieve the characteristic thin and tender texture.

What type of breadcrumbs should I use for schnitzel?

Traditional schnitzel is made using fine, dry breadcrumbs. You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread. Panko breadcrumbs can also be used for a lighter and crunchier coating.

Can I make schnitzel without breadcrumbs?

While breadcrumbs are a key component of schnitzel, you can make a breadcrumb-free version using alternatives like crushed cornflakes, crushed crackers, or almond meal. These substitutions can provide a similar texture and flavor.

How do I achieve a crispy schnitzel?

To achieve a crispy schnitzel, it’s important to properly coat the meat with breadcrumbs or a suitable substitute. Press the breadcrumbs firmly onto the meat, ensuring an even coating. Additionally, make sure the oil or fat used for frying is hot enough to create a crisp exterior.