We love schnitzel! We even have Schnitzel Saturdays, meaning every Saturday, it’s a different schnitzel on the menu. And it doesn’t always have to be pork or veal schnitzel, even though Viennese schnitzels from veal are the classics and regularly grace our table. After trying over 50 different schnitzel recipes, we’ve compiled the top 4 for you here.
The Classic: Viennese Veal Schnitzel
Several times a year, I prepare my veal schnitzels. The family adores them. I prefer serving them with capers and sea salt, while the family prefers them with just lemon slices. Some essential points for the original Viennese schnitzel that I’d like to summarize for you:
- Set up a perfect “schnitzel station.” I use three soup plates for this. On the left, one with 425 wheat flour, previously sieved, and a bit of salt added. In the middle, I fill a plate with beaten eggs. I usually use one small egg per large schnitzel (about 150g without breading) and add a total of one egg. The plate on the right is filled with a mixture of breadcrumbs and breadcrumbs (half/half). For finer schnitzels, you can blend this mixture beforehand, for example, in a ThermoMix (Level 8 for 10 seconds). Add a little…
- Tenderize the schnitzels twice on each side. This is crucial for preparing the meat fibers perfectly. Use a firm surface for this.
- Pre-mix sufficient fat in the pan. I usually use about 80% clarified butter and 20% rapeseed oil, slowly warming it up until there are slight waves on the fat before adding the first schnitzel.
- The meat should be slightly moist when you dust it with flour first. Only then will those wonderful bubbles form on the breading. To achieve this, keep swaying the schnitzel back and forth in the pan.
- I adore capers preserved in salt on the Viennese veal schnitzel.
The onion schnitzel is simple but delicious. We “borrowed” the recipe for the onion schnitzel from “die Frau am Grill” because it’s just too good.
The onion schnitzel is a casserole with pork schnitzel, which then simmers in the oven or grill for about 50 minutes at around 180 degrees. This makes the schnitzel very tender, breaking down the connective tissue structure of the meat. As a result, the meat is exceptionally tender. The sauce is creamy, and slightly soggy fries, in our opinion, are the best accompaniment to this dish.
Luxurious: Wagyu Schnitzel
The best schnitzel I’ve ever made was the Wagyu schnitzel. For this, I thinly sliced a Wagyu rump steak and then pounded it flat. When done on both sides twice, the schnitzel becomes very tender.
As Wagyu is eaten at a very low core temperature, with this schnitzel, you’re ready to eat after about 30 seconds per side. It’s important here that the breadcrumbs and breadcrumbs are finely ground; otherwise, the schnitzel will take longer to cook. However, this will cause the meat to become too warm.
You can find all the details about this schnitzel in the video. It can also be replicated with other beef rump steaks. You will be thrilled with the results.
Schnitzel Milanese as a Burger
The Schnitzel Milanese is prepared with Parmesan in the breading. We created a “Schnitzelburger Milanese” for each country during the football European Championship. For Italy, we invented the “Schnitzelburger Milanese,” which has been haunting us ever since.
Ingredients include breadcrumbs and breadcrumbs in a 50/50 ratio with sea salt for the breading. Grind these finely in a mixer, then mix with grated Parmesan (about 2 tablespoons per schnitzel). You’ll also need Parma ham, buffalo mozzarella, pointed peppers, zucchini, veal schnitzels, eggs for the breading, anchovies, arugula, red pesto, creme fraiche, balsamic vinegar, and a Panini bread.
Start by halving the bread and spreading red pesto on both halves. Then, moisten the schnitzel with fine flour, dip it in the beaten eggs, coat it in the breading, and then fry it in clarified butter with a little rapeseed oil. Use medium heat for this. The schnitzel will need about 2 minutes per side.
Now, spread creme fraiche on the bottom half of the bread, top it with grilled bacon, then add grilled pointed pepper strips and thinly sliced grilled zucchini, followed by the schnitzel, more bacon and vegetable strips, creme fraiche, and finally mozzarella. Put the whole thing in the oven for 2 minutes at around 160 degrees, so the cheese melts. Then add arugula and the bread’s top half, which was already spread with pesto.
There you have it, our favorite burger – simply the best schnitzel in a burger that we’ve ever made.