I grew up in Austria. My favorite meal was Wiener Schnitzel, which is a Breaded Veal Cutlet. It has become difficult to find veal and often pork will be substituted for it. Well, a Baron’s Market opened near me and while I was browsing the meat section I discovered veal cutlets. I could not believe my eyes. So tonight I made Wiener Schnitzel. The famous dish of Vienna, Austria. Best served with a squeeze of lemon. My first bite took me back to Austria. Delicious. Great with garlic roasted potatoes and a fresh green salad with a Vinaigrette dressing.
Wiener Schnitzel- Breaded Veal Cutlets
- 6 veal cutlets, pounded to 1/4 inch thickness
- salt and pepper, to taste
- 2 eggs, beaten
- plain dry breadcrumbs
- lemon slices
Pound the cutlets with the smooth side of a meat mallet until it is pretty thin, but not so hard as to destroy the meat please.. it is after all veal (if you found it) Very tender! Season with salt and pepper. Dredge in flour, dip in beaten egg and then into breadcrumbs. Stack the breaded cutlets onto a wire rack so they get a chance to dry a little (20-30 minutes is fine). Heat about 1/2 inch canola oil or another vegetable oil in a large skillet (12 inch size works nicely). When it is hot add two or three cutlets (if you can fit that many) to the oil and cook a few minutes on each side until golden brown. Drip on a paper towel before removing to a platter and serve lemon slices on them.
They are really good with a little lemon juice squeezed on them. If you have ever been to Austria and have had this dish, this will instantly take you back to the taste of Austria. Enjoy!