Austrian Wiener Schnitzel
Austria's iconic breaded veal cutlet, pounded paper-thin and pan-fried until golden, with a wave-like crinkle.
Ingredients
- 4 veal cutlets
- 1/2 cup flour
- 2 eggs, beaten
- 1.5 cups fine breadcrumbs
- Butter and oil for frying
- Salt
- Lemon wedges and lingonberry jam
Instructions
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1
Pound cutlets between plastic wrap to 1/4 inch thick. Salt both sides.
-
2
Dredge in flour, dip in egg, coat in breadcrumbs (don't press too hard).
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3
Heat 1/2 inch of butter and oil in a large pan over medium-high heat.
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4
Fry cutlets for 2 minutes per side, swirling the pan, until deep golden. The breading should puff up creating the signature wave.
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5
Drain on paper towels. Serve immediately with lemon wedges, lingonberry jam, and parsley potatoes.
