Classic Vienna Schnitzel Recipe

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

1. Using a meat mallet, pound the cutlets to an even thickness of about 1/4 inch.
2. Season the cutlets with salt and black pepper on both sides.
3. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
4. Dredge each cutlet in the flour, shaking off any excess.
5. Dip the cutlet into the beaten eggs, coating both sides.
6. Press the cutlet into the breadcrumbs, ensuring an even and generous coating.
7. Repeat the battering process for all the cutlets.
8. Heat vegetable oil in a large skillet over medium heat.
9. Fry the breaded cutlets in the hot oil for about 3 minutes per side, or until golden brown and crispy.
10. Remove the schnitzels from the skillet and let them drain on paper towels to absorb excess oil.
11. Serve the Vienna Schnitzel hot with lemon wedges on the side for squeezing over the cutlets.

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