How to Make Authentic German Wiener Schnitzel

Wiener Schnitzel is a classic dish that has remained popular for many decades in German and Austrian cuisine, characterized by its crispy outer layer and juicy meat. While it is widely known that Wiener Schnitzel has roots in Austria, it has easily caught on as one of the favorites in Germany, normally served with side dishes such as potato salad or lingonberry sauce. This means that, learning to master this schnitzel recipe at the comfort of your home empowers you to have a flavor of Germany. By following these few simple instructions and using the right ingredients you will learn how to cook this meal and get a taste of the original Wiener Schnitzel that many generations have come to enjoy.

The Origins and Tradition of Wiener Schnitzel

A Brief History of Wiener Schnitzel

The Wiener Schnitzel was first developed in Vienna, the capital city of Austria but has since taken root in German food culture and can be seen being served all over Germany. The origins of this dish go back to the nineteenth century, although veal was initially utilized in this meal. The name Wiener Schnitzel can be translated as Viennese cutlet, and it is an Austrian dish to some extent. The schnitzel, in its classic form, is made from veal, breaded and then deep-fried until it acquires a beautiful and crispy golden color. In the course of time some variations were made and now in Germany one can often meet pork instead of beef because it is cheaper and tastes good. Today, Wiener Schnitzel is one of the most popular types of German cuisine, as it can be prepared easily and has a rather flavorful taste.

Why Wiener Schnitzel is a German Favorite

In addition to the delicious taste, Germans appreciate Wiener Schnitzel as an ingredient in various dishes. This meal is always enjoyable no matter whether it is consumed during a family dinner or a celebration. The fact that the meat used in the dish is thin and tender, and the layer formed by the breading is crunchy, it is tasty on its own, but when eaten with potato salad or cucumber salad it is a complete meal. This is a meal that one can prepare in the comfort of their house and it only requires a few ingredients to prepare, and the result will be an exquisite dish after preparation.

Variations of Schnitzel in Different Regions

While Wiener Schnitzel is traditionally prepared with veal or pork, there are regional specialties. For example, in Bavaria, the meat can be served with mushroom sauce which is called Jgerschnitzel. It is also commonly served in Berlin with a fried egg on top. These adaptations make the preparation of schnitzel recipe interesting in different regions of the Germany.

Ingredients for the Perfect Wiener Schnitzel

Essential Ingredients for Authentic Flavor

To prepare a real Wiener Schnitzel, you need very little that can be described as the main ingredients. These were thin slices of veal or pork, flour for coating the pieces, beaten eggs to coat the pieces before rolling in the breadcrumb mixture and bread crumbed for the outer layer. You should use fine dry bread crumbs for the best texture of the finished dish. Some recipes include a pinch of salt and pepper for seasoning the schnitzel, and while traditionally, the schnitzel is fried with clarified butter, vegetable oil can be used.

Choosing the Right Meat for Your Schnitzel

Traditionally Wiener Schnitzel is prepared from veal though it can also be prepared from pork which is more common in Germany. When choosing your meat, make sure that it should be sliced thin, to about one quarter of an inch in thickness in order to achieve uniform cooking. If the meat is too thick this will lead to uneven cooking of the schnitzel. Veal tastes quite mild and is rather tender, pork by comparison has slightly more intense taste.

Step-by-Step Guide to Making Wiener Schnitzel

Preparing and Tenderizing the Meat

First of all, it is necessary to put the veal or pork cutlets. Then lightly tap on the cutlets to flatten them to about 1/4 of an inch thick. As for the meat, it has to be tenderized to ensure it will be cooked through as well as to achieve that desired light and crispy taste. That is why one should be very cautious not to pound the meat too hard since it is likely to tear apart. Once the pieces of meat are tenderized they should be seasoned with salt and pepper on both sides of the cutlets. It may sound trivial but it is a very important step when preparing schnitzel so as to enhance the flavor of the dish.

Breading the Schnitzel The Perfect Coating

Next, set up your breading station with three shallow dishes: One dish was made with flour, the second one with beaten eggs and the third one with breadcrumbs. Start by coating each cutlet with flour then removing the excess from it. After that, you should cover the cutlet with beaten eggs ensuring that the cutlet is well coated with them. Last of all, dip the cutlet into the breadcrumbs and spread it evenly on the cutlet.

Frying Your Schnitzel to Golden Perfection

Put about inch of clarified butter or vegetable oil in a large skillet and place it on the stove at medium high. The schnitzel should be shallow fried and there ought to be enough fat to allow the schnitzel to rise a bit when frying. Cook each schnitzel for approximately 2-3 minutes on each side or until the breading turns a golden brown color and crispy. Make sure that you do not overcook the chicken so that the coating turns brown but the chicken is still soft.

Conclusion

It is very easy to master the art of making Wiener Schnitzel at home and here is a guide to how to go about it. With the correct ingredients and methods used when preparing the dish, one can easily prepare this dish to look like the one below; this schnitzel recipe can be accompanied with traditional sides or enjoyed alone, either way it will turn out delicious. Therefore, why not invite a little Germany into your kitchen and give this easy yet delicious recipe a go right now? And it is simply delicious for any occasion starting with the traditional Holy Thursday dinner.