WIENERSCHNITZEL

30 MIN
EASY PREP
4 SERVES
WIENER SCHNITZEL

Ingredients

  • •1 lb veal (cut into 4 pieces)
  • •2 eggs
  • •1/2 cup all-purpose flour
  • •1/2 cup breadcrumbs
  • •Lemon wedges
  • •1/2 tsp salt
  • •Oil, butter, or ghee for frying

Prep Hacks

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Instructions

  1. 1

    1. Place veal pieces into a ziplock bag or between plastic wrap and gently pound with a mallet or pestle until 1/4” thick or less.

  2. 2

    2. Prepare three shallow bowls for coating: one with flour and salt, one with beaten eggs, and one with breadcrumbs.

  3. 3

    3. Coat each veal piece first in the flour mixture, shaking off excess.

  4. 4

    4. Dip into the beaten eggs, allowing excess to drip off.

  5. 5

    5. Roll the veal in breadcrumbs, ensuring an even coating without pressing too hard.

  6. 6

    6. Heat oil, butter, or ghee in a skillet over medium- high heat.Fry veal cutlets for 2 - 3 minutes on each side until golden brown and cooked through.

  7. 7

    7. Serve hot with lemon wedges.

Noor's Tips for Junior Chefs!

♥Like always - have fun with breaking the eggs!
♥ Practice ‘dredging’. This is the technique of coating the cutlets. Use one hand for when the veal is dry, and the other for when it is wet with the egg.
♥Don’t press the breadcrumbs into the veal too hard - you don’t want them soggy before cooking. Think of it as getting the breadcrumbs to coat the eggs, not the veal directly.
♥You can add more seasoning to the flour or eggs – herbs, paprika, parsley.
♥ Fun Tip: Cut the veal into different shapes like the moon, a star, or even a heart!
♥ Did you know: ‘Wiener’ means ‘of Vienna’ in German, and must use veal in Austria, but you can use other meats too. Chicken is also yummy!