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wiener-schnitzel

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Wiener Schnitzel is a traditional Austrian dish that consists of a thin slice of veal coated in breadcrumbs and fried. The term "Wiener Schnitzel" first appeared in the early 19th century, with "Wiener" referring to Vienna, Austria's capital, and "Schnitzel" meaning cutlet. The dish is traditionally served with a slice of lemon and sides like potato salad, cucumber salad, or parsley potatoes. Despite its Austrian origin, variations of the dish are popular in many countries across Europe.

veal cutlets

breadcrumbs

all-purpose flour

salt

vegetable oil

dried pepper

egg

lemon

Recipe

Ingredients:

  • 4 veal cutlets

  • Salt and pepper to taste

  • 1 cup all-purpose flour

  • 2 large eggs

  • 2 cups breadcrumbs

  • Vegetable oil, for frying

  • Lemon wedges, for serving


Instructions:

  1. Season the veal cutlets with salt and pepper on both sides.

  2. Place the flour, beaten eggs, and breadcrumbs into three separate shallow dishes.

  3. Dredge each veal cutlet in flour, shaking off any excess. Then dip in the beaten eggs, and finally, coat with breadcrumbs, pressing lightly to adhere.

  4. Heat the vegetable oil in a large skillet over medium-high heat. The oil should be deep enough to come halfway up the sides of the cutlets.

  5. Fry the breaded veal cutlets until golden brown, about 2-3 minutes per side.

  6. Transfer the cooked Wiener Schnitzel to a paper towel-lined plate to drain any excess oil.

  7. Serve the Wiener Schnitzel with lemon wedges on the side.