Arteflame Wiener Schnitzel Recipe

Introduction

Wiener Schnitzel is a beloved Austrian dish featuring thin veal cutlets, breaded and fried to golden perfection. Cooking this classic on the Arteflame grill gives the schnitzel a subtle smoky flavor and an evenly crisp crust. Serve it with traditional accompaniments like lemon wedges and potato salad for an authentic experience.

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Ingredients

• For the Schnitzel:

  • 4 veal cutlets (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp water
  • 1 cup breadcrumbs (plain or panko)
  • Salt and freshly ground black pepper
  • 4 tbsp butter (for grilling)

• For Garnish:

  • Lemon wedges
  • Chopped parsley

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Instructions

Step 1: Fire Up the Arteflame Grill

Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Let the grill heat up for about 20 minutes until the flat griddle reaches medium-high heat. The steady, even heat is ideal for achieving the perfect golden crust.

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Step 2: Prepare the Veal Cutlets

1. Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
2. Set up a breading station with three shallow bowls:
   • Bowl 1: Season the flour with salt and pepper.
   • Bowl 2: Beat the eggs with water until smooth.
   • Bowl 3: Fill with breadcrumbs.
3. Coat each veal cutlet in flour, then dip into the egg mixture, and finally dredge in breadcrumbs, pressing gently to ensure the coating adheres evenly.

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Step 3: Grill the Wiener Schnitzel

1. Melt 2 tablespoons of butter on the Arteflame griddle, near the center for medium-high heat.
2. Place the breaded veal cutlets on the buttered griddle and cook for about 3-4 minutes per side, until golden brown and crispy.
3. Move the schnitzels to the outer edge of the griddle to finish cooking through, about 1-2 more minutes per side. Ensure the internal temperature reaches 145°F.
4. Remove the schnitzels from the grill and place them on a wire rack to maintain their crispness.

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Step 4: Serve

Transfer the Wiener Schnitzels to a serving plate and garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately with traditional sides like potato salad, cucumber salad, or spaetzle.

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Tips

• Use fresh veal: Authentic Wiener Schnitzel is made with tender veal, but pork or chicken can be substituted if desired.
• Butter for flavor: Butter provides the rich flavor and golden color that defines this dish.
• Avoid stacking: Let the schnitzels rest on a wire rack to keep the crust crisp.

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Variations

1. Herb-Crusted Wiener Schnitzel: Add fresh chopped parsley or thyme to the breadcrumb mixture.
2. Cheesy Schnitzel: Incorporate grated Parmesan into the breadcrumbs for added richness.
3. Spicy Schnitzel: Add a pinch of cayenne or chili powder to the flour for a hint of heat.
4. Mediterranean Schnitzel: Serve with a side of tzatziki and a Greek salad.
5. Vegetarian Schnitzel: Substitute thin slices of eggplant or cauliflower for the veal.

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Pairings

Pair Wiener Schnitzel with a light white wine like Grüner Veltliner, a crisp lager, or traditional sides such as potato salad, lingonberry jam, or braised cabbage.

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Conclusion

This Arteflame Wiener Schnitzel recipe combines the traditional flavors of this iconic dish with the unique grilling method of the Arteflame. The result is a crispy, golden crust and tender, flavorful veal—a perfect centerpiece for any meal.