Ingredients
For the Schnitzel:
4 boneless pork or veal cutlets (about 1/4 inch thick)
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably fresh)
1/4 tsp salt
1/4 tsp black pepper
1/2 cup vegetable oil (or enough for frying)
2 tbsp butter
Lemon wedges, for serving
Execution
Prepare the Meat
If the cutlets are thicker than 1/4 inch, place them between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they are uniformly thin. Season both sides of each cutlet with salt and pepper.
Set Up the Breading Station
Prepare three shallow bowls or plates. In the first, place the flour. In the second, beat the eggs. In the third, spread out the breadcrumbs.
Bread the Cutlets
Take each cutlet and dredge it in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s evenly coated. Finally, press the cutlet into the breadcrumbs, making sure both sides are completely covered. Gently press down so the breadcrumbs adhere well.
Fry the Schnitzels
In a large skillet, heat the vegetable oil and butter over medium-high heat. Once the oil is hot (but not smoking), carefully add the breaded cutlets to the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy. Work in batches if necessary, so you don’t overcrowd the pan.
Drain and Serve
Once the schnitzels are golden and crisp, transfer them to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges for squeezing over the top.
Additional tips
- Variations on the Meat: While pork and veal are traditional, chicken and turkey schnitzels are also popular options, offering a lighter variation.
- Breadcrumbs: Fresh breadcrumbs work best for a light, crispy coating, but you can also use panko for an extra-crunchy texture.
- Serving Suggestions: Pair schnitzel with potato salad, fries, or a fresh green salad for a balanced meal. A traditional side in Austria is a cucumber and dill salad.
- Make it Milanese: For an Italian twist, add grated Parmesan cheese and fresh herbs like parsley to the breadcrumbs.
