Fried Pork Cutlet (Wiener Schnitzel)
(from brus25’s recipe box)
You can substitute the eggs for mustard.
Ingredients
- 1 lb. thin veal cutlets (pork tenderloin or chicken works)
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/3 c. flour
- 2 eggs, lightly beaten
- 1 c. bread crumbs
- 3 Tbsp. butter
- 3 Tbsp. vegetable oil
- 1 lemon, sliced into thin wedges
Directions
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Season each veal cutlet with salt and pepper (both sides).
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Let stand at room temperature for 10-15 minutes. In the meantime, prepare your work area. You will need 3 plates – add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate.
- Arrange the plates in a row, close to the stove.
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Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes.
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For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, and then coat it with bread crumbs. Put the coated veal cutlet immediately in the hot skillet.
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Cook each side for about 3 minutes, or until each side is a deep golden brown.
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Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm. Serve the schnitzels warm with lemon slices.
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Many toppings can be used. Melted cheese, pepper-cream sauce, creamy mushroom sauce, tomato-based sauce, etc.