Weiner Schnitzel Recipe
Breaded veal cutlet served with lemon and parsley.
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Ingredients
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Main Ingredients
Seasoning
For Frying
Garnish
Method
Preparation
Prepare the Veal
Pound the veal cutlets using a meat mallet until they are about 1/4 inch thick. This helps to tenderize the meat.
Season the Flour
In a shallow dish, mix the all-purpose flour with salt, black pepper, and paprika.
Breading
Prepare the Breading Stations
Set up a breading station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with breadcrumbs.
Bread the Cutlets
Dredge each veal cutlet in the seasoned flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each cutlet is evenly coated.
Frying
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
Fry the Cutlets
Carefully add the breaded veal cutlets to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Do not overcrowd the skillet; fry in batches if necessary.
Drain the Cutlets
Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil.
Serving
Plate and Garnish
Serve the Wiener Schnitzel hot, garnished with lemon wedges and a sprinkle of fresh parsley.