I’m not sure about you, but I get bored with the same old meals and always eating out can get quite pricey. Luckily this super delicious classic Wiener schnitzel is easy to make and it’s fancy enough to serve to your guests.
A schnitzel is thin, boneless cutlet of meat usually thinned by pounding with a meat tenderizer and fried, either breaded or without the breading.
I reckon the Wiener schnitzel we had in Austria a few years back was disappointing. Even restaurants don’t use prime cuts and we were served a piece of meat that could’ve easily passed as a shoe sole.
For some reason the cost of veal in Europe is not as high as here in the States, so traditional Wiener schnitzel was often on our menu. I now only buy veal when my butcher has it on sale, but chicken or pork is a great substitution for this Austrian dish. In fact, when my husband took a bite, he said: “this pork is delicious!”
Truly, his taste buds are not trained to know the difference between veal and pork. But the good news is you don’t have to splurge on veal in order to have yummy Wiener schnitzel.
So, save yourself a trip to a restaurant (or Austria, ha) and make delicious dinner at home. You family and your budget will love you for it!
Use gluten-free bread crumbs if you have dietary restrictions or try these pan-seared pork chops instead.
Classic Wiener SchnitzelMake #Austrian famous classic Wiener #Schnitzel #recipe and impress your family and friends… Click To Tweet
- 1 ½ pounds veal or pork, cut into ½-inch cutlets
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup plain bread crumbs
- 1/3 cup oil
- Lemon slices
~ Free Tip ~
Have a butcher cut the cutlets for you or partially freeze the meat – it makes slicing it thin a breeze. You could also buy thinly pre-cut cutlets instead.
- Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes.
- Place each veal cutlet between two pieces of plastic wrap and pound with the flat side of a meat mallet until about ¼-inch thick.
- Dip each piece into the flour and then shake off the excess. Next, run the cutlets through the egg to coat it lightly. Finally, press the cutlets in the bread crumbs to coat.
- Heat the oil in a large skillet or cast iron over medium heat.
- Cook the breaded cutlets until browned on each side, about 3 minutes per side. Lower the heat if necessary to keep the breading from burning.
- Transfer to a paper towel-lined plate to drain.
- Serve with lemon wedges alongside French fries or boiled potatoes.
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