Wiener Schnitzel Recipe
Breaded and fried veal cutlet served with lemon
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Ingredients
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Main Ingredients
Cooking Ingredients
Method
Preparation
- 1
Prepare the Veal Cutlets
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick. This helps them cook evenly.
- 2
Season the Cutlets
Sprinkle both sides of the cutlets with salt and black pepper. Let them sit at room temperature for about 15 minutes.
Breading Process
- 3
Set Up Breading Station
In three shallow dishes, set up your breading station: one with flour, one with beaten eggs, and one with bread crumbs.
- 4
Coat the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in bread crumbs, pressing gently to adhere the crumbs to the cutlet. Repeat for all cutlets.
Cooking
- 5
Heat the Oil
In a large skillet, heat the cooking oil over medium-high heat. You want enough oil to cover the bottom of the skillet by about 1/4 inch.
- 6
Fry the Cutlets
Once the oil is hot (you can test by dropping a small piece of bread in—it should sizzle), carefully add the breaded cutlets to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
- 7
