This is probably the most famous schnitzel that originated out of Vienna (Wien), Austria. And it is a favorite in Germany as well. Typically, it is made from veal cutlet. Wiener schnitzel is served with pommes frites (french fries). But any type of potato or spätzle (small egg dumplings) works well and of course some beer. Prost!
Pre-heat oven to warm or about 160-degree F. Make a breading station which is very easy. Place all the veal cutlets on a plate. For the next dish, pour flour and season with some salt and pepper. For the third dish, pour egg and cream mixture and lightly season with salt and pepper. Lastly, the 4th dish, pour and mix bread crumbs, parsley and light seasoning of salt and pepper.
For each veal cutlet, generously lay in flour on both sides and shake off excess. Then generously soak both sides in the egg mixture. Finally, lay the cutlet in the bread crumbs coating well on both sides. Lay all the cutlets on a sheet pan on counter top and allow them to rest for about a half hour so the breading will adhere better. In a large skillet, heat a generous about of oil (around ½ inch) on medium to medium high heat. After a minute or two, fry the cutlets until brown for about a minute or two each side.
When all the cutlets are finished and placed back on the sheet pan. Place a slice of lemon on each and place in the oven. After about 5-10 minutes, the schnitzel is ready to be served. If there are any leftovers, they can be refrigerated or frozen. This serves 4 people or 2 cutlets a person.
Ingredients
Directions
Pre-heat oven to warm or about 160-degree F. Make a breading station which is very easy. Place all the veal cutlets on a plate. For the next dish, pour flour and season with some salt and pepper. For the third dish, pour egg and cream mixture and lightly season with salt and pepper. Lastly, the 4th dish, pour and mix bread crumbs, parsley and light seasoning of salt and pepper.
For each veal cutlet, generously lay in flour on both sides and shake off excess. Then generously soak both sides in the egg mixture. Finally, lay the cutlet in the bread crumbs coating well on both sides. Lay all the cutlets on a sheet pan on counter top and allow them to rest for about a half hour so the breading will adhere better. In a large skillet, heat a generous about of oil (around ½ inch) on medium to medium high heat. After a minute or two, fry the cutlets until brown for about a minute or two each side.
When all the cutlets are finished and placed back on the sheet pan. Place a slice of lemon on each and place in the oven. After about 5-10 minutes, the schnitzel is ready to be served. If there are any leftovers, they can be refrigerated or frozen. This serves 4 people or 2 cutlets a person.