4 (5-ounce) veal cutlets (or chicken or pork cutlets, pounded to 1/4-inch thickness)
1/4 cup all-purpose flour (or brown rice flour)
1/2 teaspoon salt
2 eggs (large and well-beaten)
1/2 cup breadcrumbs
Oil or lard (for frying, lard is traditional)
Gather the ingredients. To pound meat thinly,
place the cutlet between sheets of plastic wrap
for easier washing up. Use a heavy, flat-
surfaced pan to pound if you don’t have a meat
Pound the meat evenly to 1/4-inch thickness for
To bread the schnitzels, set up 3 shallow
dishes- place the flour and salt in one dish,
the eggs in the second dish, and the
breadcrumbs in the third dish.
n a large skillet, heat at least 1/4-inch of
oil to 350 F.
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. 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 3 to 4 minutes on one
side. Make sure the breaded meat “swims” in
fat. Contrary to instinct, the breading will
take on less oil than if the meat is sticking
to the pan. Also, the breadcrumb topping has a
chance to puff up a little, and your clean-up
is easier! You may want to swish them around a
little with your fork to make sure they are not
sticking to the pan.
Turn them over once and fry an additional 3
minutes or until both sides are golden brown.
Remove from pan, allow the oil to drain off.
Wiener schnitzel traditionally is served with lemon slices and a green salad, potato salad, or cucumber salad and sometimes with French fries.
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