Wiener schnitzel is a classic Austrian dish of breaded and fried veal scallops served sprinkled with lemon juice. The dish is a popular part of Viennese, Austrian cuisine and German cuisine.
1/2 pound veal leg cutlets, cut 1/8 to 1/4-inch thick
2 tablespoons all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 large egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juice
Lemon slices for garnish
- Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4 teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes. Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread crumbs, to coat both sides.
- Heat 1/2 of butter and oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
- Just before serving, sprinkle with lemon juice; season with salt and pepper.
Makes 2 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.