Slice lemon in half and squeeze lemon juice over all four pieces of veal. Wine recommendations: Serve with a … I add lemon juice and a splash of heavy cream to the egg batter for extra zing and richness. The specific phrase Wiener Schnitzel itself, however, denotes a "Viennese breaded veal cutlet", something the restaurant chain has only served briefly as a limited menu item (in 2017). With its crisp, golden coating and accompanied by a delectable potato salad it is one of Austria’s most loved dishes. At home, I only make it with chicken breasts. Add a generous portion of sweet and sour cabbage to each plate. Always serve Schnitzel with a slice of lemon to squeeze over the hot Schnitzel and ketchup on the side.. Starchy sides: Fries, German potato salad, German Spaetzle, or tater tots make a great side dish. https://www.food.com/recipe/wiener-schnitzel-with-sauce-206217 https://www.tasteofhome.com/recipes/pork-schnitzel-with-sauce Serve with lemon wedges. Repeat with the other. Serve the Wiener Schnitzel with the potatoes and cranberry sauce and you’ll surely please your plate. Working in batches to … Veal, which is traditionally used to make Wiener schnitzel. The Wiener schnitzel recipe was first mentioned in a cookbook from 1813 for the first time. They should be a perfect support for the main ingredient in the main course, should harmonize in taste, but not dominate. Guten Appetit, Enjoy! As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it’s the best!). Recipe: Wiener Schnitzel Summary: Schnitzel is a traditional Austrian dish consisting of boneless meat coated in breadcrumbs and fried.It is a popular part of Viennese and Austrian cuisine, also popular in Germany. Unlike many more complicated Wiener schnitzel recipes, this delicious Oktoberfest staple is easy for even beginner chefs. Wiener Schnitzel is a slice of veal leg, lightly pounded, ¼ inch thick at most. DIRECTIONS. Despite the presumption that schnitzel is a German thing, the first cookbooks to record such a dish—a veal loin pounded thin—were Italian. The classic Wiener Schnitzel is a thin breaded, pan-fried veal cutlet. Schnitzel is meat that is thinned with a meat tenderizer, coated in a dredge, then pan fried. It is dredged in flour, then dipped in beaten eggs and finally coated in breadcrumbs. Posted in Austrian Food. Stay tuned for Apfelstrudel next! Remove the crispy schnitzel and place on kitchen paper to dry off. Wiener schnitzel (often incorrectly spelled Weinersnitchel) is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. How to serve Wiener schnitzel? And traditionally served with a lemon slice, fries or … Melt butter in a large skillet over medium heat. By Wine Enthusiast. It is one of the most known specialties of Viennese cuisine, and one of the most famous Austrian national dishes. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too mu… And watch videos demonstrating recipe prep and cooking techniques. Serve with parsley potatoes, rice, potato salad or mixed salad. … Use a heavy meat … Wiener Schnitzel. Each Austrian eats approximately 30 Wiener Schnitzels a year! To beat meat thinly, place the cutlet between sheets of transparent plastic wrap. Side dishes . French fries, roast potatoes, gravy, cranberry sauce, pickled beets, eggs, anchovies, and capers are common pairings with Wiener Schnitzel, though not all at once. "Wiener schnitzel" is an Austrian term, and it refers to a thin slice of veal (about 3 to 6 ounces or so), covered in bread crumbs and fried. Arrange on the plate and garnish with slices of lemon before serving. Spoon gravy over schnitzel and top each with a few pickled capers and chopped parsley. 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