Description
Wiener Schnitzel is a classic Austrian dish of crispy breaded veal cutlets, pan-fried to golden perfection and served with a slice of lemon. Make them with this simple and quick recipe!
Ingredients
Units
Scale
- 4 veal cutlets (about 1/4 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 4 tablespoons butter or vegetable oil
- Lemon slices for garnish
Instructions
- Prepare the Cutlets: Season the veal cutlets with salt and pepper on both sides.
- Dredging Process: Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dredge each cutlet in flour, shaking off excess. Dip in the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- Frying: Heat the butter or oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets and cook for about 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary.
- Drain and Serve: Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil. Serve immediately, garnished with lemon slices.
Notes
Ensure the veal cutlets are pounded thin for even cooking.
Use a thermometer to monitor the oil temperature for best frying results.
For a lighter option, you can bake the breaded cutlets in the oven at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Cuisine: German, Austrian
Nutrition
- Calories: 450
- Fat: 18g
- Carbohydrates: 20g
- Protein: 26g