Entrée: Austria – Wiener Schnitzel (Viennese Veal Cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

4 veal cutlets, pounded thin, about 1 lb total (454 g total)
Salt, to taste
Pepper, to taste
1 cup (120 g) all-purpose flour
2 large eggs
1 cup (100 g) breadcrumbs
1 lemon, cut into wedges (for serving)
Vegetable oil, for frying

Instructions

1. **Prepare the Cutlets**: Season the veal cutlets with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
2. **Breading the Cutlets**: Lightly coat each cutlet in flour, shaking off the excess. Next, dip it in the beaten eggs, letting any excess drip off, and finally coat it evenly with breadcrumbs, pressing lightly to adhere.
3. **Cook the Schnitzel**: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the breaded cutlets for 3-4 minutes on each side or until golden brown and cooked through. Transfer to paper towels to drain excess oil.
4. **Serve**: Serve the Wiener Schnitzel hot with lemon wedges on the side.