Wienerschnitzel serving Hot Dog, Chili Cheese-Burgers, Corn Dogs, Chili, Tastee-Freez, and Breakfast. More than 320 quick-serve restaurants in 11 states.
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Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. Advertisement. Step 2. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture ...
Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel ( / ˈviːnər ˈʃnɪtsəl / German: [ˈviːnɐ ˈʃnɪtsl̩]; from German Wiener Schnitzel 'Viennese cutlet'), sometimes spelled Wienerschnitzel, as in Switzerland,  is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities ...
Pound the meat evenly to 1/4-inch thickness for best results. To bread the schnitzels , set up 3 shallow dishes: Mix the flour and salt in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish. In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes.
Current Wienerschnitzel logo, designed by Saul Bass in 1978. Wienerschnitzel is an American fast food chain founded in 1961 (as "Der Wienerschnitzel") that specializes in hot dogs. Despite the name, the company does not sell Wiener schnitzel, only selling it once as a promotional item.
Directions. Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs. In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.
In another large bowl, add the eggs and whisk to combine. In the third bowl, add the flour. In a large, heavy-bottomed pot set over high heat, add enough vegetable oil to reach a depth of 1 to 1½ ...
Step 1: Lay out the cutlets, remove any skin and beat until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, beat the eggs together on a further plate using a fork. Coat each schnitzel on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry.