Schnitzel, German Style PRINT
Wiener Schnitzel is a classic and traditional dish from Austria. My version can be used with pounded chicken breast or pork, since veal is expensive and controversial on how it is raised.
My blog has step-by-step instructions on how to make this and how to make your own bread crumbs. You can use panko crumbs for extra crunch, though that’s not authentic.
No matter what, this is delicious with fresh lemon juice as a garnish.
|cutlet of chicken breast, tender pork or veal|
|flour, seasoned with kosher salt & pepper|
|lemon wedges, for garnish|
Pound the cutlets to be thin
Dredge eat cutlet in seasoned flour, then egg, then coat with bread crumbs
Set aside, to dry for 15 or more minutes (or wrap in plastic wrap up to 1 day ahead)
Heat a heavy bottomed pan with one generous swirl of olive oil
Heat until oil is shimmering.
Cook 3-5 minutes on each side, depending on thickness of the meat.
Serve with a lemon wedge. Excellent side dishes are spaetzle, mashed potatoes or any kind of roasted or boiled potatoes.