Wiener Schnitzel

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Begin by gently pounding the veal cutlets to about 1/4 inch thick using a meat mallet. This will tenderize the meat for a juicy schnitzel.

Ingredients quick view

4 veal cutlets (about 6 oz each)

Salt

Pepper

1 cup all-purpose flour

2 large eggs

1 cup plain breadcrumbs

1 1/2 cups clarified butter or neutral frying oil, enough for the cutlets to float

Lemon wedges (for serving)

Use a heavy skillet to ensure even cooking of the schnitzels.

Ensure the oil is hot enough before adding the cutlets to prevent sogginess.

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