Crispy Breaded Veal Cutlets
Crispy Breaded Veal Cutlets, also known as Wienerschnitzel, is a classic dish hailing from Austria that transforms simple ingredients into a delightful culinary experience. Thinly pounded veal cutlets are coated in a crisp layer of seasoned breadcrumbs and fried to a golden perfection, creating a tender interior and a satisfying crunch. This recipe invites variations for those with dietary preferences, allowing replacements with turkey or pork. The key to elevating this dish lies in the addition of freshly grated nutmeg and a squeeze of lemon, enhancing the flavors and aroma. Pair these delicious cutlets with buttered noodles or a refreshing potato salad for a complete meal that’s sure to impress.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
vein cutlets
6 (thinly pounded)
flour
1/2 cup (seasoned with salt and pepper (optional))
eggs
2 (beaten with 1 tbsp of water)
plain breadcrumbs
1/2-3/4 cup (for dredging)
olive oil
1 cup (for frying (not extra virgin))
salt
to taste
black pepper
to taste
fresh nutmeg
to taste (grated)
lemon
1 (sliced)
Instructions
1
In a wide skillet, heat the olive oil over medium-high heat until shimmering.
2
Season the flour with salt and pepper to taste. Dredge each veal cutlet in the seasoned flour, ensuring an even coating.
3
Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
4
Carefully coat the egg-dipped cutlets in plain breadcrumbs, pressing lightly to adhere.
5
Once the oil is hot, gently place the breaded cutlets into the skillet in a single layer, cooking in batches if necessary to avoid overcrowding.
6
Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through. Adjust the heat as needed to prevent burning.
7
Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate to absorb excess oil.
8
Season with salt and pepper to taste, then grate fresh nutmeg over each cutlet.
9
Serve immediately with lemon slices on the side for squeezing over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Breaded Veal Cutlets?
Crispy Breaded Veal Cutlets, also known as Wienerschnitzel, are thinly pounded veal cutlets coated in seasoned breadcrumbs and fried to golden perfection.
What is Wienerschnitzel?
Wienerschnitzel is a classic Austrian dish that transforms simple ingredients like veal, flour, eggs, and breadcrumbs into a delicious fried meal.
Can I use meat other than veal for this recipe?
Yes, you can easily replace veal with turkey or pork depending on your dietary preferences.
How should the veal cutlets be prepared before cooking?
The veal cutlets should be thinly pounded to ensure they are tender and cook quickly.
What is the secret to elevating the flavor of these cutlets?
The addition of freshly grated nutmeg and a squeeze of fresh lemon over the finished cutlets significantly enhances the aroma and flavor.
What sides go well with breaded veal cutlets?
Traditional pairings include buttered noodles or a refreshing potato salad.
What is the three-step breading process for this recipe?
The cutlets are first dredged in seasoned flour, then dipped in beaten eggs, and finally coated in plain breadcrumbs.
What type of oil should be used for frying?
The recipe calls for one cup of olive oil, noting that it should not be extra virgin oil.
How long do the cutlets need to fry?
Fry the cutlets for about 3-4 minutes on each side until they are golden brown and cooked through.
How do I ensure the breadcrumbs stick to the veal?
When coating the egg-dipped cutlets in breadcrumbs, press lightly to ensure they adhere properly.
How should I prepare the egg wash?
Beat 2 eggs with 1 tablespoon of water to create the egg wash for dipping.
What heat setting is best for frying the cutlets?
Heat the oil over medium-high heat until shimmering, then adjust as needed to prevent burning during frying.
Should I season the flour?
Yes, you should season the flour with salt and pepper to taste before dredging the meat.
How do I prevent the cutlets from being too greasy?
Place the cooked cutlets on a paper towel-lined plate immediately after frying to absorb excess oil.
When should the nutmeg be added?
Grate the fresh nutmeg over each cutlet immediately after they have been fried and drained.
How is the lemon served with this dish?
Serve the cutlets with lemon slices on the side so they can be squeezed over the top just before eating.
How many cutlets does this recipe make?
This recipe is designed for 6 thinly pounded vein cutlets.
What type of breadcrumbs should I use?
The recipe specifies using 1/2 to 3/4 cup of plain breadcrumbs.
Why is it important to cook in batches?
Cooking in batches avoids overcrowding the skillet, which helps maintain oil temperature and ensures even browning.
What ingredients are needed for seasoning?
You will need salt, black pepper, and fresh nutmeg for seasoning.
Is this dish considered a quick dinner?
Yes, with a fry time of only 3-4 minutes per side, it is an excellent option for an easy and impressive dinner.
What is the texture of a proper Wienerschnitzel?
It should have a very crisp exterior and a tender, juicy interior.
Can I use bottled lemon juice instead of fresh lemon?
While fresh lemon slices are recommended for the best flavor and aroma, bottled juice can be used in a pinch.
Should I remove excess egg before breading?
Yes, after dipping the cutlet in egg, allow any excess to drip off before coating it in breadcrumbs.
What nationality is this cuisine?
This recipe is a staple of Austrian cuisine.
How much flour is required?
The recipe calls for 1/2 cup of flour for dredging.
What does the nutmeg add to the dish?
Nutmeg adds a unique warmth and aromatic quality that complements the savory fried meat.
Is extra virgin olive oil suitable for this recipe?
No, the recipe specifies using regular olive oil for frying rather than extra virgin.
Do I need to salt the meat again after frying?
Yes, the instructions suggest seasoning with additional salt and pepper to taste after the cutlets are removed from the oil.
How do I know the cutlets are cooked through?
The cutlets are done when the breading is golden brown and the thin meat has been fried for the recommended 3-4 minutes per side.