Classic Wiener Schnitzel

local_grocery_store Ingredients

• 4 veal cutlets, thinly sliced (approx. 500g)
• 1 cup flour, all-purpose
• 3 eggs, beaten
• 2 cups breadcrumbs, plain
• 1 cup vegetable oil, for frying
• 6 potatoes, peeled and cubed
• 1 red onion, finely chopped
• 1/4 cup white wine vinegar
• 1 tbsp Dijon mustard
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

restaurant_menu Method

1. 1.Pound the veal cutlets until they are thin and even.
2. 2.Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3. 3.Dredge each cutlet in flour, shaking off any excess. Dip in the beaten eggs, then coat in breadcrumbs.
4. 4.Heat the vegetable oil in a large skillet over medium-high heat. Fry the cutlets until golden brown and crispy, about 3-4 minutes per side.
5. 5.While the cutlets are frying, make the warm potato salad. Boil the cubed potatoes until tender, then drain and set aside. In a small bowl, whisk together the red onion, white wine vinegar, and Dijon mustard. Pour the dressing over the warm potatoes and toss to combine. Sprinkle with fresh parsley.
6. 6.Serve the Wiener Schnitzel hot with the warm potato salad and lemon wedges on the side.

lightbulb_outline Tips

• chevron_rightIf you can't find veal cutlets, you can substitute with pork or chicken cutlets.
• chevron_rightMake sure your oil is hot enough before frying to ensure a crispy crust.
• chevron_rightFor a healthier version, bake the breaded cutlets in the oven at 400°F for 15-20 minutes, flipping halfway through.