Wiener Schnitzel Recipe
I'm almost embarrassed to admit that a simple Wiener Schnitzel is one of my favorite meals. It's not fancy, but it's oh so good. There are various schnitzels and different sauces, but a true Wiener Schnitzel comes to you simply breaded, fried, and served with a wedge of lemon.
Ingredients
- 4 Veal Cutlets approximately 5 to 6 ounces each
- ¾ cup Flour
- 2 Eggs whisked
- ¾ to 1 cup Breadcrumbs fine breadcrumbs, NOT Panko
- salt and pepper
- Frying oil- I use Safflower
Instructions
- Use a meat hammer to pound the cutlets to approximately ¼ inch thick. Season with salt and pepper.
- Close to the stove, set up a breading station with 3 soup plates. The first has the flour, the second has the eggs, and the third has the breadcrumbs.
- Pour an inch of oil into a large frying pan and heat it up. You want it to be HOT, around 350℉.
- Next to the pan, have a platter with paper towel on it to “catch” the Schnitzel.
- Dip a seasoned meat into the flour, coating both sides. Shake the excess off. Then dip in the egg, both sides, let the excess drip off. Finally, dip the Schnitzel into the breadcrumbs on both sides. DON’T press the crumbs into the meat!
- Immediately slide the Schnitzel into the oil. It should float off the bottom off the pan. Cook 2 to 3 minutes, flip, then cook 2 to 3 more minutes.
- Remove to the platter nd let rest for a minute before serving with a wedge of lemon.
Notes
Use chicken breast pounded flat, boneless pork chops, or even turkey cutlets to make your Schnitzel