Cooking Wiener Schnitzel

Could someone please advise me on ho to cook Schnitzel so that it is nice melt in your mouth tender?

No matter how I try either long frying or done briefly and hot,almost rare it turns out tough and rubbery.Your help will be appreciated.

Chef_islaybrian, Mar 17, 4:05 pm

Blame the disgusting meat we are expected to eat these days. All the good stuff goes off shore while we are expected to eat crap at export prices.

Chef_cleggyboy, Mar 17, 4:16 pm

When I was a child my mother would cook weiner schnitzel regularly. She always beat it with an empty milk bottle. I don't remember how long she cooked it for after egging and crumbing it but it was always lovely and tender. I do wonder if it was something to do with the beating/flattening, it made it look quite a lot bigger. Good luck.

Chef_rebecca18, Mar 17, 4:53 pm

Best bet is to get it from a real butcher and ask them to cut it slighly thicker than usual. then try again.

Chef_karlymouse, Mar 17, 4:57 pm

This. Beat it. It is supposed to be very thin. Milk bottles are pretty hard to come by now so buy a Meat tenderiser (as they are called). They are cheap. They look like a double headed hammer with biggish heads. One head is usually flat while the other is corrugated or similar.

Chef_buzzy110, Mar 17, 5:59 pm



Quantities depends of how much you are cooking but lets say 4 full slices.

I cut the full slices into halves ready to coat.

The coating, one bowl with flour and a pinch of salt.

Another bowl with some milk say about 2 cups with an egg (large size or 2 small ones) and mix and blended.

Have a bread board or something similar handy to lay each coated slice before cooking, Yes coat them first before even think of cooking is first part of my secret.

Dip each piece into the milk mixture then into the flour and fully cover both sides then back into the milk mixture again the coat in flour again then onto the breadboard. (Yep double coating helps, hint number 2.

When all is done and coated, turn the oven on to about 120C.

I use an electric frypan on setting about 2 to 3, if stove top then about medium, enough cooking oil as not to drench them and do them in batches, do not crowd them and cook them. When you see a bit of colour coming through (about 2-4 minutes) then turn them over and cook for another 2 minutes then onto a serving dish then into the preheated oven and continue until all is cooked perhaps adding a little bit more oil if required. Allow say about 5 - 10 minutes in the oven prior to serving. My hint number 3.

Always comes out lovely and tender.

Cheers

Chef_valentino, Mar 17, 6:03 pm


I don't believe that that's the only reason, take note how many times the butchery cuts it with the grain & not across, as it should be.
I get beef from home kill & they cut it the correct way & it's never tough.
I cook it in a similar way to valentino.
I use fresh breadcrumbs whizzed up with a heap of herbs, mainly parsley, but also add sage & thyme & a dash of curry powder.
I love it this way & it's a favourite with young rellies.

Chef_samanya, Mar 17, 6:44 pm

It should be thin. Some butchers make it quite thick. Cook quickly, not slowly.
I go to a butcher who cuts it - after asking and showing me the thinness.
Thick, it always will be tough.

Chef_lythande1, Mar 17, 7:02 pm

Use Veal ( the name Wiener Schnitzel means Viennese Cutlet) instead of tough old beef that has been frozen, then semi thawed in a coolroom,sliced on an electric slicer, and then sold as Schnitzel.

Chef_snapperheadrkp, Mar 18, 1:22 pm

I get veal when I can. I also find with supermarket schnitzels that the trainee butchers tend to cut along the grain rather than across which causes the protein strands to shrink and toughen, they tend to do the same with many steak cuts.

Chef_arielbooks, Mar 18, 1:29 pm


Yep, I've often wondered if butchers get more schnitzels by cutting that way.

Chef_samanya, Mar 18, 5:41 pm

A lot depends on what cut of meat they are using. If Topside (and some do) it will be dry and tough. My favourite is Bolar followed by uncorned silverside. We used to get in all the various cuts vacume packed in cartons plus a couple of bodies each week.

Chef_glenn-ellyn, Mar 19, 2:27 pm

I just dip it in a beaten egg and then crumb it, and put it in the fridge to 'set' before cooking it in half butter, half rice bran oil, squeeze of lemon and grind of salt, perfect. We have home kill, so the meat is awesome to start with, so Id suggest you buy some uncrumbed schnitzel from your local butcher and try again.

Chef_articferrit, Mar 20, 1:42 pm

i am with 13 in europe you use just butter and they dont sell butter with salt so its never used . The extortionet ammont of food prices means the trick from 13 is a good idea.
salt draws moisture you dont want no rubbish crap they call butter .
use salt free butter.
https://en.wikipedia.org/wiki/Wiener_schnitzel

Chef_intrade, Mar 20, 2:52 pm

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork.

OK? here it's thin cut skirt steak. Pound it OK< but if it's cut thin enough in the first place you shouldn't need to.

But a lot of places do cut it too thick.

Chef_lythande1, Mar 20, 3:51 pm

Beat it with a tenderizer till quite thin approx 3mm, crumb and fry at high heat for no more than 1.5-2 min each side, there'll be no blood and it will be cooked to perfection, melt in the mouth tender, the only time you'll get tough snitzel is when it has been cut incorrectly by the butcher (usually only happens in the supermarket with a trainee) you learn to recognize it and don't buy it :)

Chef_adnelg, Mar 20, 4:14 pm

Hey thanks everybody for your responses.I will in future beat the meat with a tenderizer which I have not done before and use veal when available.

Chef_islaybrian, Mar 21, 10:10 pm



SO VERY TRUE!

Chef_johnnom1, Mar 21, 10:21 pm

I buy my schnitzel from pakn. Hardly ever get a bad lot. Cook in lots of butter and oil and I mean lots of butter.

Chef_blueviking, Mar 23, 7:01 am

Never have a problem with it

Chef_rainrain1, Mar 23, 8:36 am

I salt and pepper my flour, and crush a clove of garlic into the egg wash. I also let it 'set' for a while in the fridge and then fry in equal quantities of oil and butter. But I make it with chicken breast so don't have to beat it thin.

Chef_hazelnut2, Mar 23, 9:00 am

I agree with haezelnut that is all I do, I do cook it in hot fat and not oil, then pop in the oven at about 100 while cooking the rest, maybe you are trying to cook too much at a time in the pan.

Chef_gardner12, Mar 23, 4:29 pm

Either briefly and hot, or stewed to death.

Chef_ange164, Mar 24, 2:27 pm

No, do not stew it nor very hot fried quick and so on.
It needs to be protected as I note above.

Another example, go to a Mongolian Eatery Restaurant and note how they cook, never directly on the Hot Plate even though it is cooked directly on it, they keep on scooping it and tossing it then is served onto dinner plates, now what does this tell you.

Cheers

Chef_valentino, Mar 24, 3:00 pm

Another thought re doing Weiner Schnitzels the way I do them.

Quite often and on purpose will do extras then allow to rest and cool ones that are left over in the fridge.

Absolutely beautiful when they are cold, eat them as they are or do a special hum-dinger sandwich with a piece of schnitzel, green salad leaves, mayo and other sauces, sliced acid free tomatoes etc. A real super duper especially with the right breads. Hmmm, only one is very filling.

Also great in Wraps, simply cut schnitzels into strips and one as the base then the other filling and sauces/mayo then another strip on top and rolled into a wrap. Great for outings.

Cheers.

Chef_valentino, Mar 24, 3:46 pm

We had pre crumbed snitzel from count down last night. Goodness knows what it was,, the meat was thick chewy, and grissely. I guess if they crumb it they can call it what they want. I was just being lazy, next time I will crumb myself.

Chef_madoof1, Mar 29, 5:43 pm

Untried, but told by friend that milk softens meat - her Mother In Law always did her WS by dipping in flour, milk, crumbs. I do mine with egg, throw into freezer for 10mins or so after crumbing, then into fridge until I quick fry in Rice Bran Oil with knob of butter (to brown it). Always a winner. I complain if meat is cut too thick! Doesn't come out so well. Usually do it in roasting dish on element so I can get it all done quicker. Good Luck.

Chef_sla11, Mar 30, 10:43 am



lol you will need a lot of crumbs for that

Chef_rainrain1, Mar 30, 11:54 am


My late father always used to say, 'why do you think they crumb it for you? So you cant see what's underneath!' Sometimes I suspect he may have been dead right.

Chef_baalamb, Mar 30, 1:04 pm

I never use beef but mostly fish or chicken breasts. I coat in flower, dip in egg and then bread crumbs. Fry in oil until colour change.

Chef_bohemian4, Mar 30, 4:45 pm

if you have a sandwich press cook it in that, both sides cook at once so a shorter cooking period

Chef_dorothy_vdh, Mar 30, 5:51 pm

Just had fish snitzels for tea being Good Friday. Perfect.

Chef_bohemian4, Mar 30, 6:37 pm

Use lots of butter and olive to fry the stuff. don't be afraid.

Chef_fruitbat, Mar 30, 6:43 pm


Very good 🤗

Chef_madoof1, Apr 2, 9:45 pm

I always hit the schnitzels with the back of my big knife, so it cuts through some of the fibres, but not all the way through. Don't cook it for too long - lean meat gets tougher the longer it's cooked.

Chef_cosimo, Apr 3, 2:59 pm

I've used master foods honey soy,garlic marinade,pour over the amount you need for the amount of steak your cooking,I do 6 and put them in the air fryer for 6mins,beautiful and moist,serve them with a salad,or veggies and mashed potatoes

Chef_littleblackhen, Jun 23, 8:41 am

Never buy crumbed or marinated meat it hides a multitude of sins.

Chef_cleggyboy, Jun 23, 10:02 am

some tips wiener schnitzel and french fries was my vaforite food as a kid.
Now to have true good recepies you will need to translate them from german . The 3 country switzerland germany and austria would have winer schnitzel. while i dont know the origin of who came up with it id say the swiss did. as ze germans invented Toast hawai . it did not get invented in hawai so i doubt the best winer schnitzel was actuarly from wien-austraia as it implies . could be and recepies from these 3 country will be the most accurate way on making it.
real ones are made from veal calf meet. bash it to 2mm thickness
https://www.youtube.com/watch?v=z3CjIfjMPV4 https://www.google.com/search?q=schweitzer++winer+schnizel&ie=utf-8&oe=utf-8&client=firefox-b-ab

Chef_intrade, Jun 23, 10:44 am

Just bought some more from pak'n at $10.99kg. Some of it was cut quite thick. Crumbed, cooked and eaten. Even the wife asked for more.Going back to buy more. Oil & butter. keep the pan hot.

Chef_blueviking, Jun 23, 10:53 am

it maybe orignal from austria but any of the 3 country will have the original recepie.
https://www.austria.info/uk/things-to-do/food-and-drink/favourite-austrian-recipes/wiener-schnitzel

Chef_intrade, Jun 23, 10:54 am


going back for more knowing the food mafia it will now be 33.99 a kilo

Chef_intrade, Jun 23, 10:55 am

The problem I find is it's very hard to find veal in most butchers unless you pre order.
If it's made with beef it will never go proper melt in your mouth tender the way a real weiner schnitzel should

Chef_danpsmith, Jun 23, 11:02 am

No, it was still 10.99 and they had pork belly for 10.99 as well. So tried my 1st pork belly.

Chef_blueviking, Jun 24, 10:11 am

I use a lidded frying pan. Put a small knob of butter in to melt - just enough to coat the surface and stop the schnitzel from sticking to the frying pan. I then lightly brown both sides of the schnitzel (add more butter for the second side if necessary), then turn the heat right down to low and put the lid on - leaving for approximately 15 - 20 minutes. This "steaming" type of effect keeps the meat nice and moist and means you don't end up with a tough or rubbery schnitzel at the end.

Chef_porsh_a, Jun 24, 10:18 am

Never ever "beat" mine. Cut into squarish size so can fry 4 at a time. Make own breadcrumbs. Flour first, coat with egg, then crumb. Throw into freezer 10 mins or so then into fridge until cooking. Hot and fast in Rice Bran Oil with knob of butter, into oven to stay warm until eating time. I actually complain sometimes that Pak'nSave cut theirs too thick! Everyone loves it and any left over in bread the next day a winner. Maybe practice makes perfect but I don't muck about with it too much at all.

Chef_sla11, Jun 24, 10:37 am

Make sure it is thin to start with. If not, use a meat hammer, but really, thin is the key.

Heat the pan hot, oil butter whatever.
Fry rapidly, till the crumbs are golden brown, if the pan is hot, it will cook quickly. Don't steam it, the minute that happens it's over. think stir fry heat.

Chef_lythande1, Jun 24, 12:56 pm

Just grilled some bacon in the oven for pumpkin soup.
Then put the schnitzel on the pan grill with the bacon fat under it back into the oven and turned the oven OFF.
Left it there for about 10 minutes, turning once.
Was melt in the mouth soft.
Must say it was our home kill, aged for 28 days before cutting up though.

Chef_smallwoods, Jun 24, 10:47 pm

I lay the schnitzel on a wooden board then use the back of my chefs knife to beat the meat (that's one of the reasons its flat across the back) turn the meat and repeat then in a bowl beat an egg with lots of salt. Drop the meat in toss and allow to soak before breadcrumbs (no flour) fry in butter and oil 50/50. yumm

Chef_beaker59, Jun 25, 10:32 pm

I use hot to near smoking fat not oil and make sure that you crumb it long enough before hand and chill. then the crumbs stay on, have a hot oven ready if you are cooking for a family, the actual cooking process is really just a minute each side

Chef_gardner12, Jul 11, 4:45 pm


This!
I always use a heap of fresh herbs in the fresh crumb mix . mostly parsley, sage, thyme, chives, oreganum, . with a smaller amount of borage, comfrey etc, or whatever you have available & think would work for your taste buds (& the secret is a bit of curry powder into the crumbs, thanks Dame Alison) . then flour, egg, crumbs & leave for a while, fry in a hot oil butter mix, until golden,(not very long) then onto paper towels to mop off any excess oil & enjoy.

Chef_samanya, Aug 2, 1:03 pm