Wiener Schnitzel Recipe
Ingredients:
- 4 veal or pork cutlets, pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably fresh)
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions:
- Prepare the Cutlets:
- If the veal or pork cutlets are not already thin, place each cutlet between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
- Season both sides of each cutlet with salt and pepper.
- Set Up Breading Station:
- In three separate shallow dishes, set up a breading station. Place flour in one dish, beaten eggs in another, and breadcrumbs in the third.
- Coat the Cutlets:
- Dredge each cutlet in the flour, shaking off excess.
- Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.
- Press the cutlet into the breadcrumbs, making sure it is evenly coated on both sides. Press down to adhere the breadcrumbs to the cutlet.
- Heat Vegetable Oil:
- In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan.
- Fry the Schnitzel:
- Once the oil is hot, carefully place the breaded cutlets in the pan. Fry for about 2-3 minutes per side or until golden brown and cooked through.
- Be cautious not to overcrowd the pan; you may need to fry the cutlets in batches.
- Drain Excess Oil:
- Place the fried cutlets on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the Wiener Schnitzel hot, garnished with lemon wedges on the side.
- Traditionally, Wiener Schnitzel is often accompanied by potato salad or boiled potatoes and a side of lingonberry sauce.
Enjoy your delicious Wiener Schnitzel!