Wiener Schnitzel Delight
Ultra-crispy, golden veal cutlets with a light breadcrumb crust, fresh parsley, and a bright hint of lemon.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb veal cutlets, pounded thin
- 0.75 cup all-purpose flour
- 4 oz beaten eggs
- 2 tbsp milk
- 1.25 cup plain breadcrumbs
- 6 tbsp neutral oil
- 3 tbsp unsalted butter
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
Instructions
Preparation Steps
- Pound veal to about 1/4 inch thickness. Pat dry. Season both sides with salt and pepper.
- Arrange three shallow bowls for breading: flour, beaten eggs mixed with milk, and breadcrumbs.
- Dredge each cutlet in flour, shaking off excess so only a light coat remains.
- Dip into the egg mixture, letting extra drip back into the bowl.
- Coat with breadcrumbs, pressing gently to adhere. Rest breaded cutlets 10 minutes.
- Heat oil and butter in a large skillet over medium-high until hot and foamy.
- Fry cutlets in batches, 2 to 3 minutes per side, until deeply golden and crisp.
- Drain on a rack. Sprinkle with parsley and a squeeze of lemon juice.
- Season to taste and serve immediately while hot and crunchy.
Notes
Variation: Use thin pork cutlets instead of veal; fry the same way. Serving tip: Keep cooked schnitzel warm on a rack in a 200°F oven while finishing batches. Serve with potato salad or fries and extra lemon wedges.
This recipe is an original creation inspired by classic Wiener Schnitzel Delight flavors. All ingredient ratios and instructions are independently developed.