Classic Wiener Schnitzel With Lingonberry Sauce Recipe
Austrian potato salad, lemon and crispy parsley
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Ingredients
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Wiener Schnitzel
Method
Preparation
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt and black pepper.
Set Up Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, dip in eggs, and then coat with breadcrumbs.
Fry the Cutlets
In a large skillet, heat butter and vegetable oil over medium heat. Add the breaded cutlets and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve
Serve the Wiener Schnitzel hot with lingonberry sauce on the side.