Wiener Schnitzel

1. 1

   Pat the veal cutlets dry with paper towels.

2. 2

   Season them with salt and pepper.

3. 3

   Set up a standard breading procedure in 3 shallow bowls or pie plates.

4. 4

   Put flour in 1, eggs and water in another, and bread crumbs in the last.

5. 5

   Beat the eggs and water together.

6. 6

   Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs.

7. 7

   Transfer the coated cutlets to a platter.

8. 8

   Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat.

9. 9

   Carefully, transfer the coated cutlets into the hot oil to fry.

10. 10

    Since they are so thin, the veal will cook very quickly, about 2 minutes per side.

11. 11

    Drain the cutlets on a paper towel lined plate.

12. 12

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.