Description
This classic Wiener Schnitzel features tender veal cutlets coated in a light, crispy breadcrumb crust and pan fried to golden perfection. Finished with a squeeze of fresh lemon, it delivers a delicious contrast of crunchy exterior and juicy interior in every bite.
Ingredients
Scale
- 4 thin veal cutlets, about 1 1/2 pounds total
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- 1 cup fine dry breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole lemon, cut into wedges
- 1 cup vegetable oil, for shallow frying
Instructions
- Pat the veal cutlets dry and pound them gently to about 1/4 inch thickness if needed. Season both sides with salt and black pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each cutlet in flour, shaking off excess.
- Dip into the beaten eggs, allowing excess to drip off.
- Coat lightly in breadcrumbs without pressing too firmly, ensuring an even layer.
- Heat vegetable oil in a large skillet over medium heat until hot but not smoking.
- Fry the cutlets one or two at a time for 2 to 3 minutes per side, until golden brown and crisp.
- Transfer to paper towels to drain briefly.
- Serve immediately with fresh lemon wedges on the side.
Notes
- Do not overcrowd the pan, as this lowers the oil temperature and reduces crispness.
- Keep oil at a steady temperature for even browning.
- For best texture, serve immediately after frying.
- Leftovers can be reheated in a hot oven to help restore crispness.
Nutrition
- Serving Size: 1 cutlet
- Calories: 520
- Sugar: 1g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 185mg