Quick and Easy Wiener Schnitzel

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Indulge in the classic flavors of Wiener Schnitzel without spending hours in the kitchen. Wiener Schnitzel is a classic Austrian dish made of thin veal cutlets that are breaded and fried until golden. The name “Wiener Schnitzel” means “Viennese cutlet,” and it’s one of Austria’s most traditional and representative dishes. The veal is pounded thinly, coated in breadcrumbs, and then deep-fried to create a light, tender, and crispy dish. It’s typically served with a wedge of lemon and pairs well with side dishes like German potato salad, spaetzle, or Rotkohl (red cabbage).

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Directions:

Ingredients:

4 veal cutlets (about 4 oz each)
1 cup all-purpose flour
2 eggs
1 cup breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Instructions:

Prepare Cutlets: Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Set Up Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs seasoned with salt and pepper.
Coat Cutlets: Dredge each veal cutlet in the flour, shaking off any excess. Dip into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlets in breadcrumbs, pressing gently to adhere.
Fry Cutlets: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets, cooking for 2-3 minutes per side until golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan.
Serve: Transfer the cooked Wiener Schnitzel to a paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges for squeezing over the cutlets.

Optional Cook’s Note: For a budget-friendly alternative, you can use thinly pounded chicken breasts instead of veal cutlets.

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