Wiener Schnitzel (Bécsi szelet )

 

Originally an Austrian dish, the Schnitzel is traditionally made from veal but can also be made from pork or chicken breast.

Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:
4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use pork or chicken, as well)
oil for frying
salt to taste

black pepper (optional)

For the breading:
100 grams flour
2 eggs
150 grams breadcrumbs

Method:
Make cuts around the edge of the slices of veal (This is to prevent them from curling up while frying.) To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet. Using the flat side of the tenderizer, hammer the meat and add salt and black pepper (optional).  

Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish. Bread the meat by dipping both sides in flour, then eggs, and then breadcrumbs.

Heat at least 1/4 inch of oil in the pan to 350°F. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.

Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown.

Remove from pan, allow the oil to drain off, place on a plate with lemon slices and mash potato or potato salad or green salad and serve.

Enjoy