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.
Ingredients
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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)
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For Garnish:
- Lemon wedges
- Chopped parsley
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.
Step 2: Prepare the Veal Cutlets
- 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.
- 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.
- 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.
Step 3: Grill the Wiener Schnitzel
- Melt 2 tablespoons of butter on the Arteflame griddle, near the center for medium-high heat.
- Place the breaded veal cutlets on the buttered griddle and cook for about 3-4 minutes per side, until golden brown and crispy.
- 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.
- Remove the schnitzels from the grill and place them on a wire rack to maintain their crispness.
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.
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.
Variations
- Herb-Crusted Wiener Schnitzel: Add fresh chopped parsley or thyme to the breadcrumb mixture.
- Cheesy Schnitzel: Incorporate grated Parmesan into the breadcrumbs for added richness.
- Spicy Schnitzel: Add a pinch of cayenne or chili powder to the flour for a hint of heat.
- Mediterranean Schnitzel: Serve with a side of tzatziki and a Greek salad.
- Vegetarian Schnitzel: Substitute thin slices of eggplant or cauliflower for the veal.
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.
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.
