Wiener Schnitzel

Ready in: 1h Serves: 2 Complexity: easy Origin: Main Dishes

© Österreich Werbung, Fotograf: Wolfgang Schardt

© Österreich Werbung, Fotograf: Wolfgang Schardt


2 pounds of boneless leg of veal cut into ¼-inch-thick slices, pounded thin
1 cup lemon juice
1 teaspoon salt
¼ teaspoon of freshly ground pepper
3 eggs
3 tablespoons milk
½ cup all-purpose flour
1 cup dried breadcrumbs
1 ½ cups lard or clarified butter
lemon slices
parsley sprigs

1. Arrange veal in single layer in large baking dish. Pour lemon juice over veal; let sit for 1 hour, turn over from side to side twice. Drain veal; pat dry. Sprinkle veal with salt and pepper.

2. Beat eggs and milk in pie plate. Coat veal with flour; dip in egg mixture; coat with crumbs; shake off excess. Refrigerate for at least 20 minutes.

3. Heat lard in large heavy skillet until cooked (about 300°). Fry 1 cutlet at a time in lard until golden brown, each side about 2 minutes; drain on paper towel; keep hot until all cutlets are cooked.

4. Garnish with lemon slices and parsley springs.

Image: © Österreich Werbung, Fotograf: Wolfgang Schardt