Wiener Schnitzel

Indulge in the classic taste of Wiener Schnitzel, where tender veal cutlets are breaded and fried to golden perfection. Serve with zesty lemon wedges for a delightful weeknight dinner that transports you to the heart of Austria.

• 4 pieces veal cutlets
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups breadcrumbs
• 1/2 cup unsalted butter
• 1/2 cup lemon wedges
• to taste salt
• to taste black pepper

Method

1. 1

   Place the veal cutlets between two pieces of plastic wrap and gently pound them to about 1/4 inch thickness.

2. 2

   Season both sides of the cutlets with salt and black pepper.

3. 3

   Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

4. 4

   Dredge each cutlet in flour, shaking off the excess, dip in the eggs, and then coat with breadcrumbs, pressing gently to adhere.

5. 5

   In a large skillet, melt the butter over medium-high heat. Once hot, add the breaded cutlets, cooking them for about 4-5 minutes on each side until golden brown.

6. 6

   Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess butter.

7. 7

   Serve the Wiener Schnitzel hot with lemon wedges on the side for squeezing over the cutlets.