Austrian Wiener Schnitzel

local_grocery_store Ingredients

• 4 veal cutlets, thinly pounded (approx. 500g)
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• 1 tsp salt
• 1/2 tsp pepper
• 4 lemon wedges

restaurant_menu Method

1. 1.Season the veal cutlets with salt and pepper.
2. 2.Dredge each cutlet in flour, shaking off any excess.
3. 3.Dip the cutlets in the beaten eggs, then coat in breadcrumbs, pressing firmly to adhere.
4. 4.Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
5. 5.Once the oil is hot, add the cutlets and cook until golden brown and crispy, about 3-4 minutes per side.
6. 6.Serve hot with lemon wedges and warm potato salad.

lightbulb_outline Tips

• chevron_rightFor an extra crispy crust, double coat the cutlets in the egg and breadcrumb mixture.
• chevron_rightIf you can't find veal cutlets, you can substitute with pork or chicken cutlets.