Sisters Luv 2 Cook: Wiener Schnitzel with Lemon

The Austrian's can be accredited with creating this scrumptious dish. Wiener means, "Viennese" or "from Vienna". Schnitzel means, "boneless meat". Simply put, it is either veal or pork slices dipped in flour, egg and bread crumbs. Pan fried to golden brown and traditionally served with a lemon wedge. When I cannot find veal I use pork cutlets or pork tenderloin and pound the meat thin with a meat mallet. My family loves Wiener Schnitzel and often requests this dish. I make a lot and usually don't have leftovers!!

Ingredients

Serves: 6-8
1 cup all-purpose flour
kosher salt and ground black pepper
2 large eggs
1 Cup milk
2 ½ -3 cups fine plain dried breadcrumbs or panko
2 pounds veal cutlets,pork cutlets or pork tenderloin cut into medallions and pounded thin.
½ Cup vegetable oil (approximately)
1-2 lemons, cut into wedges for serving

Preparation

Line a large baking sheet with aluminum foil and place a few paper towels on top.
Place flour in a wide shallow bowl or plate.
Lightly whisk eggs and milk in another wide shallow bowl.
Place breadcrumbs in a wide shallow bowl or plate.
Pound veal or pork slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.
Heat 2-3 tablespoons of oil over medium heat in a frying pan.
Dredge veal/pork slices in flour mixture; shake off excess.
Dip in egg mixture.
Dredge in bread crumbs, pressing to adhere; shake off excess.
Transfer slices to skillet. Cook until golden brown, about 1-2 minutes. Turn and cook until browned, about 1-2 minutes longer. Transfer to paper towel-lined sheet.
Repeat with remaining veal/pork slices.
Remove paper towel. Place cooked meat in a 325 degree oven to keep warm and to ensure it is cooked through or cover with aluminum foil and place in the refrigerator. When ready to eat warm the veal/pork slices in a 350 degree oven until nice and warm.
Divide veal / pork slices among plates. Garnish with lemon wedges.

Print Recipe:Wiener Schnitzel