The Best Wiener Schnitzel Recipe
This Wiener Schnitzel Recipe is easy for home cooks and perfect for busy weeknights when you are trying to feed a hungry family.
Servings: 4 people
Ingredients
- 4 boneless, skinless goose breasts (from 2 birds)
- ⅓ cup all-purpose flour
- 2 teaspoons garlic salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 3 large eggs
- 2 cups panko breadcrumbs
- ¼ cup canola oil, for frying
- kosher salt
- 1 lemon, cut into wedges
- ¼ cup fresh parsley, chopped
Instructions
- Line a cutting board with plastic wrap. Place goose breasts in a single layer on the cutting board and cover with a second sheet of plastic wrap (this prevents splatter). Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the goose breasts thin, about ¼″ thick.
- Set up three large bowls. In the first combine flour, garlic salt, smoked paprika and black pepper. In the second bowl, use a whisk or fork to beat the eggs. In the third bowl, add panko crumbs.
- Dredge both sides of each goose breasts in the flour to coat well, then in the egg, letting any excess drip back into the bowl before breading the goose in the panko. I always wear these gloves during this step, but you can also use a fork or tongs to keep your hands clean.
- Transfer the breaded goose breast to a large dinner plate. Repeat with the remaining goose breasts, keeping them in a single layer on the plate. If you have time, let the breaded goose rest for 10 minutes at room temperature which will help the coating stick better during the frying process.
- Heat a large nonstick pan over medium heat and add just enough canola oil to coat the bottom, about ¼ cup. When the oil shimmers, carefully add two of the breaded goose breasts to the pan. Cook for about 2 minutes per side, until crispy and golden and an instant-read thermometer registers 130 degrees F (medium rare).
- Transfer the cooked goose breasts to a paper-towel lined plate and immediately sprinkle with kosher salt. Repeat with the remaining goose breasts.
- Serve immediately with a sprinkle of chopped parsley and the lemon wedges.
