Thinly cut breaded and crispy fried veal cutlets that is part of Austrian and German cuisine. It is easy to make and if veal is not available other thinly cut meats can be used such as pork and chicken. The meat is cut thin and pounded to make it thinner. It is then dredged in flour, beaten egg and bread crumbs, then fried a few minutes on each side. Served with lemon wedge or mushroom gravy.
Wienerschnitzel (Veal Cutlets)
- 6 thin sliced veal cutlets (optional pork or chicken cutlets)
- 3/4 cup flour
- 2-3 eggs beaten
- 1 cup bread crumbs*
- 1/2 cup vegetable oil
- pinch nutmeg (optional)
- salt and pepper to taste
Between plastic wrap, pound cutlets with meat mallet until flatten and thin,
Beat eggs and pour into shallow bowl for dredging. In two other shallow bowls or plates, place in one bread crumbs and the other put seasoned flour.
In a large skillet heat oil for frying.
First dredge the cutlet in flour so the egg mixture will stick. Then dip floured cutlet in beaten egg covering both sides. Finely dredge in bread crumbs completely covering the cutlet.
Fry in oil on each side for a few minutes and only turning once. They fry up quickly so keep an eye on them. Drain on paper towel. Traditionally served warm with a slice of lemon or mushroom sauce.
Note* Fresh bread crumbs can be used in place of dried bread crumbs.