This classic Vienna Schnitzel recipe is a beloved dish originating from Austria. It features a tender and juicy breaded veal or pork cutlet, pan-fried to crispy perfection. Served with a squeeze of lemon, this traditional dish is a favorite in American cuisine. Follow this easy recipe to recreate the authentic Viennese flavors in your own kitchen.
Ingredients
- 4 veal or pork cutlets
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying
- Lemon wedges, for serving
Directions
- Using a meat mallet, pound the cutlets to an even thickness of about 1/4 inch.
- Season the cutlets with salt and black pepper on both sides.
- Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Dredge each cutlet in the flour, shaking off any excess.
- Dip the cutlet into the beaten eggs, coating both sides.
- Press the cutlet into the breadcrumbs, ensuring an even and generous coating.
- Repeat the battering process for all the cutlets.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the breaded cutlets in the hot oil for about 3 minutes per side, or until golden brown and crispy.
- Remove the schnitzels from the skillet and let them drain on paper towels to absorb excess oil.
- Serve the Vienna Schnitzel hot with lemon wedges on the side for squeezing over the cutlets.
