Perhaps the best known schnitzel and the one that first comes to mind whenever the topic of schnitzel comes up is weiner schnitzel.
There is nothing like a perfectly breaded, perfectly fried, and perfectly crispy wiener schnitzel, complete with a juicy interior. I have eaten them many, many times.
But the truth is that I’ve never been able to cook a wiener schnitzel nearly as the ones that I ate whenever we were stationed in Germany.
You would think that this would be so easy…especially since the recipe is so darn simple…
But getting that perfectly breaded, perfectly fried, and perfectly crispy wiener schnitzel all boils down to technique.
SInce we are talking about cooking methods, or techniques, let’s take a look at how to supposedly make wiener schnitzel that honestly doesn’t taste like cafeteria food.
“Wiener Schnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal.
If what you yourself would call Weiner Schnitzel actually isn’t made from veal, but some other type of meat—such as pork loin or chicken—cooked in the same style…it should technically be called “Schnitzel Wiener Art,” not wiener schnitzel.
Remember that regardless which type meat you choose to make your wiener schnitzel, or any other simple dish like this, it is especially important that you choose quality ingredients.
And regardless what type of meat you decide to use, the meat must be very thin.
It is important that you meat be thin because you will frying it at high heat for a short period of time, and you want to be sure to get that perfect crispy crust without leaving the middle of the meat raw.
Pounding your meat will not only make your cut of meat tender, it will also tenderizes it.
Getting your cut of meat thin enough to make wiener schnitzel can be done with the help of a meat mallet.
To do this, lay your cutlet between two pieces of Saran Wrap. Then pound the meat with the flat side of a meat tenderizer, an empty wine bottle, or a small pot until it is about 1/4″ thick.
Once your meat is thin enough, lightly season both sides with salt and pepper.