Wiener Schnitzel

How do you store wiener schnitzel?

Serve wiener schnitzel immediately after cooking for optimal taste and crispiness. But if you have a little leftover, store it in a tightly covered container for up to 3 days in the refrigerator. To reheat, place the schnitzel on a greased baking sheet and warm in the oven at 350°F for 6 to 8 minutes, or until heated through.

What can you serve with wiener schnitzel?

Potatoes, spaetzle or dumplings are traditional sides for wiener schnitzel. Add a crisp green salad or cucumber salad to round out the meal. Otherwise, these German potato balls are a perfect complement.

What are some variations of this wiener schnitzel recipe?

Wiener schnitzel is always made with veal, but you can make chicken or pork schnitzel with chicken breast or pork pounded into thin cutlets. Another variation is wiener schnitzel a la Holstein, which is essentially wiener schnitzel with anchovies and a fried egg. To make it, add an additional 2 tablespoons of butter to the pan after removing the veal, and fry 4 eggs until the whites are set and the edges are browned. Place the eggs on top of the schnitzel, and then add a tablespoon of capers to the pan with some lemon juice. Stir for one minute, and then pour them over each serving of the schnitzel topped with egg. Garnish with criss-crossed anchovies, and you’ve got wiener schnitzel a la Holstein!

How can you make the wiener schnitzel more tender?

Veal cutlets are very tender to begin with, but the meat can be tenderized further by pounding each cutlet to 1/4" thickness with a meat mallet before cooking. Following the directions for time and temperature is vital to prevent overcooking, which can make meat tough.

—Catherine Ward, Taste Recipes Prep Kitchen Manager