Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. Wiener schnitzel is almost always served with a wedge of lemon. In addition, common schnitzel side dishes include cucumber salad, potato salad, and fries.
INGREDIENTS
- 4 (5-ounce) veal cutlets (or chicken or pork cutlets)
- 1/4 cup all-purpose (or brown rice flour)
- 1/2 teaspoon kosher salt
- 2 large eggs, well beaten
- 1/2 cup breadcrumbs
- Oil or lard, for frying
- 4 slices lemon, garnish
PREPARATION
The first thing we have to do is pound the meat so that it reaches a thin thick. You can place the cutlets between sheets of plastic wrap for easier cleanup.
The second step for the Schnitzel recipe is to bread them. Therefore, set up 3 shallow dishes: mix the flour and salt in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish.
Meantime, in a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes.
Now, working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds. Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel.
Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown. Remove from pan and allow the oil to drain off.
Serve in the traditional manner with lemon slices, as well as potato salad, cucumber salad, or fries. Enjoy!