Wienerschnitzel Veal / Pork Recipe
Breaded, boneless cutlet, sautéed and served with your choice of an assorted German salad or fresh vegetables and fried potatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cutlets
Pound the veal or pork cutlets with a meat mallet to about 1/4 inch thick. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. First, dredge each cutlet in flour, shaking off the excess, then dip in the egg, and finally coat with breadcrumbs.
- 3
Fry the Cutlets
In a large skillet, heat butter or oil over medium-high heat. Once hot, add the breaded cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Serve
Serve the wienerschnitzel with your choice of assorted German salad or fresh vegetables and fried potatoes.
