Wiener Schnitzel
Classic Viennese dish of veal cutlet pounded thin, breaded in flour, egg, and breadcrumbs, pan-fried golden in butter.
Adjust Servings
Instructions
- 1
Halve veal, cover with plastic wrap and pound to 3mm thickness.
- 2
Season, then coat in flour, dip in beaten egg, and coat in breadcrumbs.
- 3
Gently press breadcrumbs to adhere and rest for 10 minutes.
- 4
Fry in generous butter 2 minutes per side until golden.
- 5
Drain briefly and serve with lemon wedges.
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