Im betting youll also like my jaegerschnitzel recipe, Same idea, different sauce. Czechs were a part of the Austria-Hungarian Empire for four centuries until 1918, so the Czech cuisine is partly based on the Austrian one. An authentic Wiener Schnitzel must be made from veal meat. If using pork, you can make thicker cutlets, about 1/4 inch (6mm) thick. Thanks to the plastic wrap, you wont damage the surface of the meat, and cleaning up the kitchen worktop later will be a lot easier. You want the schnitzels to be golden brown and crisp. Serve with lemon wedges/slices and lingonberry jam. Wienerschnitzel - Danish style Schnitzel. Not as good, but better than than not making wiener schnitzel. This is a special technique called souffleing it produces bubbles under the breading and a characteristic waved surface of the Schnitzel. Thank you kindly. It is a blue collar lunch, a slightly more refined rendition of that Southern icon, chicken fried steak. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. You also spoon hot fat over the exposed side of the schnitzel while the other side is frying, to set it. Take your time, hitting the meat with about the same force as knocking on a door. Food blog on scandinavian style food done right. Pork Schnitzel you can make this recipe using pork tenderloin cutlets or pork neck meat. Another good cut is Eye of Round (Kalbsnuss or Kalbskugel in German, its shown on the photo) this is a single oval muscle from the front portion of the rear leg. The cutlet should be able to swim freely in the fat. The Wiener schnitzel recipe is fantastic. Below you will find information about the ingredients and how to prepare the recipe. But the Danish version can be made with both, but mostly I make it with veal. Preheat the oven to 200F. Your email address will not be published. The richness and flavor are just unbeatable. The solids will burn before youre done, making a dark, slightly bitter schnitzel. After taking it out of the pan, place the Wiener Schnitzel on a paper towel to drain off the excess fat. Barring that, go for pork loin, then chicken, then turkey. shake with the cutlet and the pan while cooking the Schnitzel this is a special technique called souffleing, serve the cutlet with lemon slices that are a traditional side for Wiener Schnitzel lemon juice squeezed over the Schnitzel complements its flavor perfectly, Parsley butter potatoes (Petersilienkartoffeln) a very popular side for Wiener Schnitzel boiled potatoes coated in melted butter with fresh chopped parsley, you can serve leftover cutlets as Wiener Schnitzel sandwich a schnitzel is stuck between two halves of a Kaiser roll with lettuce, tomatoes, mayo, mustard, and dill pickles. You can see in the photo above that the fibers of the meat run from the left to the right so you need to make the cut from the top to the bottom. You want to fry at a temperature of about 325F to 350F. Dont press the meat when coating it in breadcrumbs, just dust it a little. Fry the schnitzels until they are golden brown, about 2 minutes per side. Season the veal scaloppine with salt and pepper. Bad wiener schnitzel is cafeteria food, or worse. The most traditional sides to Wiener Schnitzel are lemon slices/wedges and lingonberry jam (thick cranberry sauce is a good substitute). Even if you have smaller cutlets, they will be quite large after pounding them. Drizzle some lemon juice over the Schnitzel. 2. Sign up and receive the latest recipes via email. I actually prefer a thicker coating that adheres well to the meat so when I make my Schnitzel at home, I always press the breadcrumbs well. Dont press the breadcrumbs into the meat slices. This is an authentic way to do it. Cook the cutlet on both sides until golden brown in color. In Czech, we call it vdesk zek (a literal translation). Good wiener schnitzel has the puff, where the breading separates from the meat to form an ultra-crispy coating. Leftover cutlets are amazing eaten cold, right out of the fridge, the next day. We, Czechs, know and love both of these variations. At its core, wiener schnitzel is just a breaded cutlet fried in fat and served simply with lemon, maybe a simple salad, cucumbers or potato salad. Filed Under: Featured, German, Pheasant, Grouse, Quail, Recipe, Wild Game. Pounded pork cutlets are wonderful, too, as are breasts from partridges or cutlets sliced from wild turkey breasts. This is only an estimate. It can be frozen but wont be as crispy as freshly prepared. If you have medium/large cutlets, you can divide them in half or into 4 parts they will be easier to bread and fry at home. I am from Austria and life in northern Canada, just got fresh Canada goose breasts.

Open up the cutlet like a book and make a shallow cut in the middle to help it open (do not cut all the way through). Its usually served with lemon slices/wedges, lingonberry jam, and potato salad. Certainly one of my all time favorites! Dredge it in egg-milk mixture, then the breadcrumbs. Its very popular in Austria and neighboring countries. I cut the breast off the bird for the schnitzel and pounded it out along with the pork. German Jgerschnitzel is an unbreaded pork Schnitzel served with mushroom sauce. It is dredged in flour, then dipped in beaten eggs, and finally coated in breadcrumbs. Do the same for the beaten eggs and milk, and then the breadcrumbs. After pounding, veal slices should be inch thick at most. I needed to blitz my bread crumbs for more of the fluff, but still a great recipe and Ill work of perfecting it. The panko gets a little darker than a traditional coating would I think, but the flavor was still spot on! Everyday Delicious. Germans, our neighbors to the west, are proud of their German-style Schnitzel. Wiener schnitzel is, strictly speaking, made from veal. The pheasant thighs and pork chop bones and trimmings went into the oven with heavy cream, sauted onions and garlic and lots of salt and pepperthatll be tomorrows dinner. Panko is terrible for wiener schnitzel. 2022 Hunter Angler Gardener Cook, All Rights Reserved. You could add chicken fried chicken if youre in Oklahoma or Texas, too, or a milanesa if you are in Mexico. Saw no Use the leftover fat the next morning for your eggs. Place the flour, eggs, and bread crumbs in 3 separate large, shallow bowls. We liked it with the pork but we LOVED it with the pheasant!! However, clarified butter is recommended for the best taste. Wiener Schnitzel got its name after Vienna, the capital city of Austria. DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Normally I serve a wienerschnitzel with boiled potatoes, some steamed peas and a mushroom sauce, or sauted mushrooms. video from a Viennese restaurant Meissl & Schadn, The best pierogi dough recipe + how to make perfect pierogi, Baked ratatouille recipe (confit byaldi) + video, Puff pastry strudel with vegetables and cheese, How to make bechamel sauce an easy and foolproof recipe, Sweet and sour chicken with noodles and vegetables, Smoked salmon frittata with zucchini, spinach and goats cheese, Privacy policy + Cookie policy + Disclosure policy. You should have enough fat in your pan so that the Schnitzel can swim in oil, which is at least 1-inch (3cm) of fat in the pan. Schnitzel made from pork is called Wiener Schnitzel vom Schwein (Schnitzel from pork) or Schnitzel Wiener Art (Viennese-style Schnitzel). The cutlet should float in the hot fat. Test for yourself what you prefer more. Place your open palm over the cutlet and youll feel any thick spots. Transfer the cutlets to a plate lined with kitchen towels to drain excess fat. Although Wiener Schnitzel belongs among Austrian national meals, its well known in the Czech Republic too. Wiener schnitzel comes together quickly, and is deceptively simple, but like most such dishes, there is a secret knowledge about how to properly prepare it. German Schnitzel is usually made from pork (Schweineschnitzel). Love this recipe with especially with ruffed grouse! The English incorrect distortion of the word, Weinersnitchel (apparently a transliteration), is also common. You cant use regular butter it would burn very quickly. It is very good with veal. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. You can buy it or make homemade clarified butter (make sure to strain it really well if using it for this recipe). Take your time with this so you don't shred the meat. It should be really thin, about 2/16-3/16 of an inch (3-4mm). The German version is made with pork, and the Austrian is made with veal. Add more oil or butter when turning, so the pan wont run dry. In fact, I will often toss regular breadcrumbs in the blender or food process to make them even finer. Ive been doing this with wild-turkey breasts for a few yearsever since I gave up on roasting them whole. Coat the meat in the flour first, then put it in the whipped eggs and lastly, coat it lightly in the breadcrumbs. Well, Hanks comments are spot on: If you are not a hunter, make it with veal first and foremost there is plenty of humanely raised veal out there. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe. Whats the Difference Between Schnitzel and Wiener Schnitzel? Be sure to let the fat or oil heat back up again between cooking schnitzels. But wiener schnitzel is equally good with a pounded white meat cutlet of any kind. I believe you should eat delicious food every day!

When purchasing veal cutlets from a butcher you will probably get smaller cutlets that are easier to handle. Pound the veal cutlet to a slice about inch thick. Repeat with remaining cutlets. Wiener Schnitzel tastes great withboiled potatoes or mashed potato puree. Like- What in the hell am I going to do with all of this in the freezer amount. The lemon was very nice on it. To get the puff. For the measurements and detailed instructions scroll down to the printable recipe card. I would not have thought of making Schnitzel with them, but this is the perfect way to fusion both of my worlds! This way youre cutting through the meat fibers and your cutlet will be tender and not tough and chewy. Hey there. A typical side dish are potatoes prepared in various ways. It should be really thin. Wiener schnitzel is such a simple recipe that you really ought to use a flavorful fat or you will wonder what all the fuss is about. If you've never pounded your own cutlets before, read the directions below before you start. You may think it would be difficult to eat such a big cutlet but the meat is flattened so thinly so it really is not such a problem. You can also use lard. Set up a breading station. In Austria, where the Wiener Schnitzer originates, they speak German. Learn with this simple recipe how to make an authentic Wiener Schnitzel that is perfectly crispy and tender. Set up your breading station: prepare three large plates (or trays, depending on the size of your cutlets), one with flour, the second with eggs, and the third with breadcrumbs. You can upload: image. Great on sandwiches, too. It really helps to have a rubber mallet or a meat mallet around, but you can use an empty wine bottle or a small pot. On a side note, one might be inclined to think pounding the meat flat would reveal any leftover shot.

This will result in a coating that is light and puffed it will detach from the meat in some places. You can also use any high smoke point vegetable oil such as canola oil, sunflower oil, or peanut oil. Its actually been called the national dish of Austria, so the Austrians love for it goes beyond the capital. When coating it in flour and breadcrumbs, a sheet of aluminum foil has proved the best for me. Modified: Jan 26, 2022 by Petra Kupsk. Austria is a small country in Europe, a southern neighbor of the Czech Republic.