Wiener schnitzel (German for “Viennese cutlet”) is a time-honored Austrian dish believed to be inspired by the Italian methods of cooking cutlets known as Milanese or scaloppine. All of these are variations of the same technique: a cutlet (either veal, chicken, or pork) is coated with flour, then beaten egg, then bread crumbs before being pan-fried to a golden crisp. What distinguishes Wiener schnitzel from other sautéed meats is that the pan-fried cutlets pay a second visit to the pan for a last-minute dip into sizzling butter. Because the cutlets are breaded in a three-step method, they have a wonderfully crisp crust. The method is ideal when pan-frying cutlets and other smaller pieces since they will be able to cook through in the same time the crust turns crisp and brown. The process is simple but each step has a purpose: The flour creates a dry surface for the egg to cling to, while the egg serves as the “glue” for the breading, and the crumb coating (such as bread crumbs, panko, or ground nuts) adds unbeatable texture and flavor. Pat or press the crumbs firmly onto the meat and gently shake off any excess.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.