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Nov 15, 2012 08:23 AM

Wiener Schnitzel / Vienna Schnitzel / Veal Schnitzel at home? Deep Fry or Pan Fry?

I finally started to appreciate Wiener Schnitzel while in Germany and now I'm back in the UK I thought I should try cooking at home.

1. Are they usually pan fried or Deep Fried?

2. What is the best cut of veal to use?

3. Can one also use Rosé Veal? (slightly older cattle than milk fed veal).

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  1. 1) I have tried both ways. You need to pan fry. This helps excess moisture come out. (Alton Brown discusses this in a show on chicken.)
    2) I just get 'veal cutlets' from the store -- that is about all they have in the way of veal anymore around here.
    3) I have never tried it.

    1. 1. Pan fried at home....most restaurants will deep fry for convenience, unless it's finer dining.

      2. Most escallops store bought and in commercial applications will be from the leg.....however, if you want to splurge, use a Rib Chop and pound thin.

      3. You certainly could use Rose Veal......or even pork. I know many who prefer the latter for taste.

      1. I generally use pounded kosher chicken breasts, as I can't get humane veal around here.

        I pan-fry with a mix of oil & butter, the cutlets are seasoned & floured, egg-washed, and then panko-ed. Comes out golden-brown, crispy and delicious. Add a generous squeeze of lemon.

        7 Replies
        1. re: linguafood

          Exactly! I think chicken breasts are a wonderful substitute for veal. Sometimes I pound them thin, other times I buy the thin-sliced breasts. Panko makes a wonderful breading. I bread the cutlets just as you do, then I chill them in the fridge for an hour or so before cooking. I think it helps the breading adhere. A sprinkle of capers, a squeeze of lemon, and you're good to go.

          1. re: CindyJ

            That's interesting about the fridge chilling. I'm always nervous to leave the cutlets in their breading too long for fear of it getting too moist. Even when I just use seasoned flour for other pan-fried meats, once they're floured, they go in the pan pronto.

            So they don't lose their crispiness at all when they sit in the fridge for an hour? And then you gotta take 'em out again about a 1/2 hour beforehand to get them to room temperature? Whoa.

            I already rarely make Wiener Schnitzel b/c it is *such* a PITA.... I don't know that I could calculate another 3 hours before dinner time into the prep.

            1. re: linguafood

              No, they don't lose their crispiness, and no, you don't need to bring them to room temp before cooking them because the cutlets are thin and cook through quickly and evenly. It's hardly a 3-hour lead time. I set up a "breading station" -- flour, egg, bread crumbs in side-by-side plates, and it goes pretty quickly. Just make sure your oil is hot enough (but not TOO hot) before you add the meat to the pan -- I usually drop a crumb or two of the breading into the pan and look for the "sizzle" to know when the pan is ready.

              1. re: CindyJ

                Well, I obviously have those stations, too (I use bowls, though -- less mess), I just generally do all that stuff *right* before I plonk them in the hot oil/butter mix. But then I also never had a problem of the breading adhering.

                I just wish I didn't have to use up 5 plates/bowls before dinner is even served '-)

                1. re: linguafood

                  I use paper plates. Do a quick rinse and use for cat food plates later.

                  1. re: linguafood

                    I often use heavy duty paper plates for the flour and bread crumbs. Saves on the cleanup.

                    As for the breading adhering -- I never had a problem with that, either. But what I find with the chilling is that the breading is less likely to separate from the meat while it's being cut up and eaten.

                    1. re: CindyJ

                      I'll have to try that method next time I'm craving crispy-crunchy-golden goodness :-)

          2. 1) Pan frying is the best technique and do not feel beholden to vegetable oil. Schnitzel cooked in bacon fat, lard or butter can be very delicious.
            2) You can use any boneless cut of veal, pounded thin into cutlets.
            3) As others have said, you can substitute chicken breast, pork loin or turkey (though in those instances you technically have "Schnitzel Wiener Art") so there is no problem using Rosé veal for schnitzel.

            1. It is originally an Austrian dish and I think is best pan fried. Good veal is so expensive, I would use pork or chicken. Pound either very thinly and sprinkle with fresh lemon juice and allow to sit about 30 mins before breading and pan frying. Serve with additional lemon slices.
              One of my favorite dishes and you can make it just as good as they do in Austria...very easy.

              2 Replies
              1. re: Gail

                I like turkey for faux veal schnitzel. When turkey is pounded into submission its texture becomes appropriately gelatinous, and once it's breaded and fried it's hard to differentiate the taste.

                1. re: PesachBenSchlomo

                  With turkey it's important to remove all fat, not that there's that much, but a little turkey fat supplies a whole lot of turkey flavor.