Wiener Schnitzel Recipe
The original Vienna style, encrusted with seasoned bread crumbs and pan-fried potatoes.
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Ingredients
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Wiener Schnitzel
Pan-Fried Potatoes
Method
Wiener Schnitzel
- 1
Prepare the Veal
Place the veal cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to about 1/4 inch thickness.
- 2
Set Up Breading Station
In three shallow dishes, place flour in the first, beaten eggs in the second, and seasoned bread crumbs mixed with salt and pepper in the third.
- 3
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, then coat with bread crumbs, pressing lightly to adhere.
- 4
Fry the Cutlets
In a large skillet, heat butter and vegetable oil over medium heat. Once hot, carefully add the breaded cutlets. Fry for about 3-4 minutes on each side until golden brown. Remove from pan and drain on paper towels.