Authentic Wiener Schnitzel: A Classic Austrian Delight
A Viennese-style cutlet, known as Wiener schnitzel, is prepared by breading and frying veal, chicken, or pork cutlets, traditionally served with fresh lemon.
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Instructions
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Start heating at least 1/4-inch of oil in a large skillet to 350 F.
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Pound 5-ounce veal cutlets to an even 1/4-inch thickness.
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Prepare three shallow dishes: one with 1/4 cup all-purpose flour and 1/2 teaspoon kosher salt, another with 2 large beaten eggs, and a third with 1/2 cup breadcrumbs.
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Working one at a time, dredge each cutlet in flour, then dip in egg, and finally coat thoroughly in breadcrumbs.
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Fry the coated cutlets in the hot oil for 2 to 3 minutes per side until golden brown and the meat reaches an internal temperature of 145 F, cooking in batches to avoid crowding the pan.
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Remove the schnitzels from the pan, allow excess oil to drain, and serve immediately with lemon slices.