Wolfgang Puck Wiener Schnitzel Recipe

If you want to bring a taste of Vienna into your kitchen, Wolfgang Puck’s Wiener Schnitzel is a supreme way to do it!

This traditional dish, known for its golden, crispy exterior, is not as complicated as it seems.

Just follow a few essential tips, like ensuring your oil is heated to 375 degrees for the perfect sizzlin’ fry.

I love how the panko gives the Wiener Schnitzel an extra crunch, and using a heavy sauté pan helps achieve that restaurant-quality texture without much fuss.

Another key tip:

When dredging, make sure the scaloppini are well-coated in flour and egg to grab those breadcrumbs tightly.

How to Make Wolfgang Puck Wiener Schnitzel Recipe

Ingredients

• 4 thin Veal Cutlets
• 1 cup All-Purpose Flour
• 2 large Eggs
• 1 cup Panko Breadcrumbs
• Salt and Pepper, to taste
• 1 cup Vegetable Oil
• Lemon Wedges, for serving

Step-by-Step Instructions

Step 1:

Begin by seasoning the veal cutlets with salt and pepper on both sides.

This is where the flavor begins, so don’t skip on seasoning well!

Step 2:

Set up your dredging station with three shallow dishes.

Place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

Step 3:

Dredge each cutlet in flour, shaking off the excess.

Then dip into the egg wash, coating completely.

Finally, press into the panko breadcrumbs, ensuring the entire cutlet is covered.

Step 4:

Heat vegetable oil in a large sauté pan over medium-high heat to about 375 degrees F.

You’ll know it’s ready when a breadcrumb dropped in sizzles immediately.

Step 5:

Fry each cutlet for 2-3 minutes on each side until golden brown.

Remove and drain on paper towels to absorb any excess oil.

Tips and Tricks for Making This Recipe

Keep It Thin

Pound the veal cutlets to about 1/8 inch thick for even cooking and tenderness.

This ensures your schnitzel is crispy without being dry.

Oil Matters

Use enough oil to cover the cutlets halfway up the side.

This technique helps achieve an evenly fried schnitzel without burning.

Avoid Overcrowding

Fry the cutlets in batches if needed.

Overcrowding the pan lowers the oil temperature and results in soggy schnitzel.

Resting Time

Let the schnitzel rest on a wire rack instead of paper towels.

This method keeps them crispy by allowing excess oil to drip away completely.

Lemon Zing

Serve with fresh lemon wedges.

A squeeze of lemon adds a delightful brightness to the rich, fried cutlets.

What to Serve with Wolfgang Puck Wiener Schnitzel Recipe

German Potato Salad

Your meal needs some traditional sides, and German potato salad fits perfectly! It offers a warm, tangy flavor that complements the schnitzel beautifully, thanks to its vinegar and mustard dressing. When you serve this, it brings a classic touch that’s truly satisfying with every bite.

Spaetzle

Try spaetzle for a comfort-food vibe that pairs wonderfully with wiener schnitzel. These small egg noodles are often cooked in butter for a rich taste. Their mild flavor and soft texture soak up any sauces or juices, making them an excellent choice for your schnitzel meal.

Green Beans Almondine

For something fresh, go with green beans almondine. Simply sauté green beans with toasted almonds and a bit of garlic. This side brings a crisp and nutty element to the plate, offering a nice contrast to the schnitzel’s breading.

Arugula Salad

Consider adding a light arugula salad to your table. The peppery taste of arugula, paired with a simple lemon vinaigrette, offers a refreshing contrast. It adds a healthy note to your meal, balancing out the richness of the schnitzel.

Couscous with Roasted Vegetables

Try couscous with roasted vegetables for a slightly unusual choice. The fluffy texture of couscous complements the crispy schnitzel. The roasted veggies, such as zucchini or bell peppers, add a depth of flavor and color to your plate, making it both tasty and visually appealing.

Tuscan Mushrooms

Tuscan mushrooms add an exciting flair to dinner. Sauté mushrooms with garlic, herbs, and a splash of white wine for a savory side. Their robust flavors offer a savory depth that pairs surprisingly well with the schnitzel’s crispy exterior.

Variations and Substitutions

Different Meats

You can swap traditional veal with pork or chicken for a tasty twist on this classic dish.

Each option has its unique flavor and texture that you might enjoy trying!

Alternative Coatings

Substitute panko bread crumbs with regular breadcrumbs if desired.

Panko gives a light, airy crunch, while regular breadcrumbs offer a denser coating.

Dairy-Free Option

Replace butter with margarine or oil for a dairy-free option that maintains the richness of flavor.

Simple swaps can still yield a delicious result!

Enhancing Flavor

Consider adding herbs like thyme or rosemary to your bread crumb mixture.

These herbs can add an extra aromatic layer that complements the schnitzel beautifully.

Creative Accompaniments

Pair your schnitzel with a side of fresh lemon wedges or a dill-infused yogurt sauce.

These additions can brighten the dish and offer a refreshing contrast.

Feel free to get creative when it comes to serving options!

How to Store Leftover Wiener Schnitzel

Once you’ve finished cooking and enjoying your delicious Wiener Schnitzel, storing leftovers properly is essential to keep them fresh and tasty.

After letting the schnitzel cool to room temperature, place it in an airtight container to prevent moisture loss and exposure to air.

Refrigerate the schnitzel if you plan to eat it within the next two days, as this will keep it fresh and safe to eat.

Freezing for Long-Term Storage

If you can’t eat the leftovers right away, freezing is a perfect solution for storing them long-term.

Wrap each schnitzel tightly in plastic wrap, ensuring there are no gaps, and place them in a resealable freezer bag.

Label the bag with the date, so you know how long they’ve been stored and plan to eat them within three months.

Preventing Sogginess

To maintain the crispiness of the schnitzel, separate each piece with a layer of wax paper before storing to minimize moisture buildup.

In the refrigerator, placing a paper towel underneath the schnitzel can absorb any extra moisture from condensation.

When you reheat, using a dry method like baking will help restore the crispy texture.

Common Mistakes to Avoid

Overcrowding the Pan

You might be tempted to cook many pieces at once, but overcrowding prevents even cooking.

Allow space for each piece to fry properly for a crisp finish.

Incorrect Oil Temperature

If the oil isn’t hot enough, the schnitzel will absorb too much oil and become greasy.

Always preheat the oil to around 375 degrees Fahrenheit to achieve the perfect texture.

Inconsistent Breading

Skipping steps in the breading process can lead to an uneven crust.

Make sure you coat each piece with flour, then dip in egg wash, and finally add the breadcrumbs evenly.