Classic Viennese Schnitzel

Ingredients

• 4 veal or pork cutlets (150g each) 4 veal or pork cutlets (150g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon slices, for serving Lemon slices, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 36g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Place the flour in a shallow dish and season with salt and pepper.
2. 2.
   In another shallow dish, beat the eggs.
3. 3.
   Place the breadcrumbs in a third shallow dish.
4. 4.
   Season the veal or pork cutlets with salt and pepper.
5. 5.
   Dredge each cutlet in the flour, shaking off any excess.
6. 6.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
7. 7.
   Coat the cutlets in the breadcrumbs, pressing gently to adhere.
8. 8.
   Heat vegetable oil in a large skillet over medium-high heat.
9. 9.
   Fry the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
10. 10.
    Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
11. 11.
    Serve the schnitzels hot, garnished with lemon slices.

Treat your ingredients with care...

• Veal or pork cutlets — Pound the cutlets gently with a meat mallet to ensure even thickness, which helps in achieving a uniform cooking time and crispy texture.

Tips & Tricks

• Use fresh breadcrumbs for the best texture and flavor.
• Make sure the oil is hot enough before frying to prevent the schnitzels from becoming greasy.
• Serve the schnitzels immediately after frying to maintain their crispiness.
• For a twist, try adding a sprinkle of grated Parmesan cheese to the breadcrumbs for extra flavor.
• If veal is not available, pork cutlets make an excellent alternative.

Serving advice

Serve the Classic Viennese Schnitzel with a side of potato salad or warm buttered noodles. Accompany it with a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the schnitzels on a platter, garnished with lemon slices and a sprinkle of fresh parsley. The golden-brown color of the schnitzels will be visually appealing, and the lemon slices add a pop of vibrant color.