Wiener Schnitzel

Indulge in the crispy, golden perfection of Wiener Schnitzel, a classic Austrian dish featuring tender veal cutlets coated in breadcrumbs. Serve it with a squeeze of fresh lemon for a delightful weeknight dinner or festive gathering.

• 4 pieces veal cutlets
• 1 cup all-purpose flour
• 2 pieces large eggs
• 1 cup breadcrumbs
• 4 tablespoons butter
• 4 tablespoons vegetable oil
• to taste salt and pepper
• 2 pieces lemon wedges

Method

1. 1

   Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.

2. 2

   Season the flour with salt and pepper in a shallow dish.

3. 3

   In another shallow dish, beat the eggs. In a third dish, place the breadcrumbs.

4. 4

   Dredge each veal cutlet in the seasoned flour, then dip into the beaten eggs, and finally coat with breadcrumbs.

5. 5

   Heat the butter and vegetable oil in a large skillet over medium-high heat.

6. 6

   Fry the breaded cutlets for about 3-4 minutes on each side until golden brown and cooked through.

7. 7

   Remove the schnitzels from the skillet and place them on paper towels to drain excess oil.

8. 8

   Serve the Wiener Schnitzel hot, garnished with lemon wedges.