Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat cutlets, usually veal or pork, although chicken may also be used.
The meat slices are tenderized and rendered thinner with a meat mallet and then they are dredged in milk, flour, egg and breadcrumbs.
They are then pan fried and served with mashed potatoes, fried potatoes, pasta, potato salad or any other salad.
How to Pound the Cutlets
Ask your butcher to prepare the scallops for you.
However, if you have to do it yourself, cut the meat into slices and then using a meat mullet put each slice on a wooden cutting board and then thin them up to about 1 cm / 1/4 inch thick.
If you don’t have a meat mullet, put the cutlet in a zip lock bag (add more if you have big bag) and with a thin roller pin, pound them until thin.
How to coat the Cutlets
Wash, drain and make the cutlets thinner.
Season them with salt, pepper and oregano.
Have four plates ready, one with the milk, the eggs beaten with a fork, the flour and the bread crumbs.
First of all dip them in the milk and then in the flour.
Then dip them in the beaten eggs
Finally coat them with bread crumbs.
You can pan fry them or deep fry them.
Use a deep, non-stick frying pan or skillet to fry them.
Heat the olive oil in a frying pan until medium hot, just before smoking point and fry them until golden crispy on one side and them fry them on the other side.
In case we have a lot to fry, in order to keep the other hot, preheat oven to about 120 degrees C and keep them hot in the oven.
Never cover them because they will turn soft from the steam.
How to store Schnitzels
If you have time and want to prepare a lot, divide them into the amount you want, put them in a tray, cover them with cling film and store them in the freezer.
Thaw before frying.
How to Serve the Schnitzels
To accompany them I serve them with Mushroom Sauce.
To make a mushroom sauce for your schnitzel, sauté some sliced mushrooms then add some flour, some white wine, stock, reduce and finish with a bit of cream.
The sauce is perfect with meat dishes and if you add some cooked pasta in your mushroom sauce you will have a delicious and creamy pasta with mushrooms dish.
- 250 grams button mushrooms
- 3 tbsp olive oil
- 1 sprig rosemary
- 1 clove garlic, mashed or finely chopped
- ½ tsp sea salt
- Freshly grated black pepper
- A pinch of nutmeg
- 1 tbsp all-purpose flour
- ½ cup white dry wine (optional)
- ½ cup vegetable or chicken stock
- 1 tbsp lemon juice
- 100 ml low fat cream or milk
- 1 tsp butter*
- Wipe the mushrooms and cut them into slices.
- Heat the olive oil and sauté the mushrooms for a few minutes.
- Add the garlic and rosemary and sauté for a few more seconds.
- Add the flour and mix to make a roux.
- Add the wine and cook for a few minutes for the alcohol to evaporate.
- Add the stock and lemon juice and mix.
- Finally, add the cream and mix until it starts thickening.
If using heavy cream, the butter is not necessary.
If you do not want to use alcohol, add more stock.
- 4 scallops (thin slices) of veal, pork or chicken
- Sea salt,
- Freshly ground black pepper
- ½ cup milk
- 3/4 cup all-purpose flour
- 3/4 cup breadcrumbs
- 2 whole eggs
- Olive oil to fry
- After washing, straining and making the cutlets thinner, season them with salt, pepper and oregano.
- Dip them in the milk and then in the flour until coated.
- Then dip them in the beaten eggs and finally in the breadcrumbs.
- Heat the olive oil in a frying pan and fry until golden on one side, then turn them over and fry on the other side, until golden (about 8 – 10 minutes).
- Serve with mashed potatoes and mushroom sauce.
When frying, do not add too many in the frying pan.
We can bread more schnitzel and store them in the freezer.
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Kopiaste and Kali Orexi,