Wiener Schnitzel

Wiener Schnitzel is a very thin, breaded and deep fried Schnitzel from veal. It belongs to the best known speciality of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.

The original Wiener Schnitzel is made with veal, but very commonly pork is used in Austrian households as veal is more expensive. It is generally served with parsley potatoes and lemon.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients:

4 veal cutlets (traditional) pounded to 1/4 inch thickness 

2 eggs

salt and ground pepper

flour

bread crumbs

oil to deep fry

1 lemon 

Method:

Pat the veal cutlets dry with paper towels and season them with salt and pepper. Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third.

Dredge each of the veal cutlets first in flour, then egg to coat and then roll quickly in the breadcrumbs until coated. Transfer the coated cutlets to a platter.

Put oil in a large frying pan and heat. Fry the schnitzel for 2-3 minutes on each side until golden brown.

When cooked, place on paper towels to soak fat from schnitzel. Salt the schnitzel now if you haven’t done so before.

Serve with  parsley potatoes and lemon slices.