Wiener Schnitzel. Breaded veal scallops. Ready in 15 minutes and so delicious.
Freshly made Wiener Schnitzel
Wiener Schnitzel (Betty's Vienersnitzel) is a scrumptious, quick meal.
September 9 is National Wiener Schnitzel Day. What a delectable choice. Don here, telling you about Momma Betty's Viernersnitzel (aka Wiener Schnitzel). Mom was the cook in our family, but Dad was the gatherer of recipes. This one came from a card he typed many years ago (hence the creative spelling of "snitzel"). My favorite German food, Schnitzel. Veal scallops, pounded thin, dredged in spices and flour, and fried until nicely browned. Add lemon when you serve. The pounding makes them amazingly tender.
Food Pairings
You can either serve this dish family style by passing the warm platter and lemon slices or plate each serving with lemon slices. Add a side dish of spaetzle or wide noodles and Green Beans Almandine or steamed asparagus. This recipe is written for each serving. Quantities depend on the number of servings.
What You Need
For this recipe, you will need a good, heavy skillet, measuring cups and spoons, and a meat mallet. Be sure to get the best quality tools you can afford so they last a lifetime. But what you really want is a terrific set of pans (affiliate link), some beautiful dinnerware (affiliate link), and some lovely stemware. Am I right?
Betty's "Vienersnitzel" (Wiener Schnitzel) Recipe
Author: Recipe Idea Shop
Ingredients
- 1 veal scallop pounded thin
- ⅛ cup flour
- 1 egg
- fine bread crumbs ⅛ cup or so; use gluten free panko if you need GF
- salt and fresh ground pepper to taste; I use about ¼ teaspoon salt and ⅛ teaspoon pepper
- 2 tablespoons grated Parmesan cheese or Pecorino Romano, which is a sheep's cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- fresh lemon slices or wedges
Instructions
- Pound the veal scallops until they are about half their original thickness.
- Beat the egg and place in a shallow dish or on a plate.
- Toss the bread crumbs with the salt, pepper and Parmesan cheese and spread the mixture on a plate or shallow dish.
- Put the flour on a third plate or shallow dish.
- Pour olive oil to about ¼ inch deep in a heavy skillet and add 2-3 tablespoons of butter for flavor.
- Heat on medium high so the oil is very hot and the veal cooks quickly.
- Dredge both sides of the veal scallops first in flour, then in egg, then the bread crumb mixture.
- Brown the scallops on both sides.
- If the oil is hot enough, this should only take a minute or two.
- If you are making more than one serving, place the cooked scallops on a warm platter until all scallops are cooked.
- Serve immediately with lemon slices or wedges.
Nutrition (may vary depending on ingredients and amounts used)
Notes
More Recipes To Try
- 30-Minute Veal Piccata
- The Perfect Prime Rib
- Instant Pot Beef Burgundy Bourguignon
- How to Make a New York Strip Steak
- Marinated Flank Steak
- Marinated London Broil Steak
- Easy Oven Roasted Spatchcocked Chicken
Background: Remembering Germany and France
During the last half of the 1950s my Dad, who was in the Army, was assigned to France. We lived in NW France in the Alsace region close to Germany and spent some summer vacations in Germany where I developed a fondness for schnitzel. In fact the legend goes that's all I would order for supper in restaurants.
When my Dad retired from the Army, we moved to a very small town in Southwest Virginia with no German restaurant for miles around. We could, however, get very good milk-fed veal by mail from Charlottesville, Virginia. So Mom became the German chef and my Dad and I fought for the privilege of pounding the veal scallops.
