Wiener schnitzel
Wiener Schnitzel, one of Austria's most famous dishes, gained popularity in the mid-1800s. Traditionally made with veal, thinly pounded and then breaded with flour, eggs, and breadcrumbs. The dish originally became popular among the aristocracy, but today, it can be enjoyed all over the world. Wiener Schnitzel’s simple preparation and unique flavor make it a staple in every kitchen.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Prepare the veal cutlets. Remove any silverskin, and gently pound the cutlets to about 5 mm (approximately 1/4 inch) thickness. Be careful not to tear the meat!
2
Season both sides of the veal cutlets with salt. Then, set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3
Dredge each cutlet in the flour, ensuring it's fully coated. Then, dip it in the beaten eggs, followed by the breadcrumbs, pressing gently to help them adhere.
4
In a large skillet, heat the sunflower oil over medium-high heat. The oil is ready when a small piece of breadcrumb turns golden brown in 2-3 seconds.
5
Carefully place the breaded cutlets into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
6
Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Before serving, squeeze a bit of fresh lemon juice over them.
