Wiener Schnitzel (Austria)
Wiener schnitzel is an Austrian main dish made with veal. The meat is pounded into thin slices, breaded, and fried and is then served with lemon wedges and greens for garnishment.
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The Foreign Fork
plain bread crumbs
Use a meat tenderizer to pound the meat to 1/4 of an inch. This is very important, as it will keep your meat from tensing up as it gets hot.
Combine the milk and the eggs and whisk together.
Put enough oil in the pan to come about halfway up the meat. Heat the oil until it reaches 350 degrees.
Dip each of the cutlets into the flour. Then dip them into the egg and then the breadcrumbs to coat.
Put each cutlet in the pan (I fried them one at a time). Cook for about two minutes, flip, and then cook for about two minutes on the other side.
Remove wiener schnitzel from the oil and place on a paper towel lined plate to drain oil.
Squeeze lemon onto the meat and enjoy!
Recipe copyright The Foreign Fork. For personal or educational use only.
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