Wiener Schnitzel Recipe: The Original Veal Schnitzel
Did you know that the original schnitzel is actually made with veal? Its origins can be traced back to Austria, where food lovers are likely familiar with their famous Wiener Schnitzel (thin and wide veal schnitzel). However, it seems that every Israeli believes that schnitzel was born here, and there’s a very good reason why schnitzel is one of the most popular dishes in Israel, with no household that hasn’t embraced this dish. It’s quick and easy to prepare, and oh-so-delicious!
So, let’s not waste any more words and make a veal schnitzel that’s thin, thin, thin, and crispy, crispy, crispy!
Recommended Cuts of Meat for Veal Schnitzel
Let’s start with the most important ingredient: the meat. Choose cuts that you enjoy. The two cuts I recommend are:
Rump Roast: The rump roast, also known as the round roast or silverside, is a cut of beef that comes from the rear leg of the cow, specifically from the top part of the leg above the hip bone and below the sirloin.
Sirloin Tip: The sirloin tip, also known as the round tip or the knuckle, is a cut of beef that comes from the rear leg of the cow, specifically from the area between the top sirloin and the round.
After choosing the meat, ask your butcher or buy pre-prepared very thin meat. I prepared this recipe with slices as thin as pastrami, but of course, you can make them as thick as regular schnitzels – that’s up to you.
Spice Mixture for Veal Schnitzel
Ingredients (enough for 500g to 1kg of meat):
- 4 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon amba (mango pickle)
- 1 teaspoon Tuscany spice blend
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 2 teaspoons salt (or to taste)
Mix all the spices together with the eggs in a bowl until uniform, and soak the meat in the mixture for at least an hour.
Coating and Frying the Veal Schnitzel
After soaking, prepare a tray with breadcrumbs and simply cover each schnitzel separately with the crumbs (which will easily stick to the moist meat). Press the crumbs lightly onto the meat so they don’t crumble during frying.
Fry in vegetable oil (canola/corn) over medium-high heat until golden and beautiful. Since the meat is thin, the frying process won’t take long, and the meat will be ready in just a few minutes. Treat yourself to some good bread and make a dream sandwich according to your tastes. I prepared mine in a sourdough baguette that I split in half, spread with butter, and baked briefly in the oven. I got a crispy bread inside that simply paired perfectly with the schnitzel and all the salads and sauces.
Bon appétit!
