Wiener Schnitzel is a treasured Austrian dish, which translates to Viennese cutlets. Believe it or not, by law the cutlets must be veal. Yes… you can turn pork and chick cutlets into schnitzel, too. Today, we’ll make the real deal.
Super Simple Wiener Schnitzel
4 (4-6 oz) veal cutlets, pounded to ¼“ thick
¼ c flour (plain or brown rice), seasoned with ½ – ¾ tsp salt
2 lg or x-lg eggs, well-beaten
½ – ¾ c breadcrumbs (fine, panko style, or combo)
High smoke-point oil for frying (ie. grapeseed, peanut, canola or lard)
4 lemon wedges, for garnish
Dredge 1 cutlet at a time in flour, dip in egg, and lightly toss in crumbs (without pressing them in). Immediately place in oil preheated to 350°F in large, heavy skillet for 2-3 min per side; drain briefly on paper towels, garnish and serve immediately.
KISS Tips: For extra flavor, fry entirely in butter… or add 2 T to oil after turning cutlets over. You can also give the schnitzel treatment to other proteins, such as pork, chicken, turkey, venison, or wild boar. Serve with salad, a green veggie, or noodles on the side.
