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Wiener Schnitzel Recipe

Wiener Schnitzel is a traditional German and Austrian dish. This dish is beautifully golden and extra crunchy! It can be quickly made and is the ideal meal for busy families. Another cool thing is the dish can be served as an appetizer as well as an entrée. To serve as an appetizer, prepare the cutlets as strips. Best when served with a tangy dipping sauce. Not to mention make this easy recipe in 25 minutes or less!
If you are in a crunch and don’t have breadcrumbs do not worry, grab some day-old bread and without the crust and toast them until crisp. You may be able to ask your butcher to pound the veal cutlets for you. If you are at home, it will be easier to work with one piece of meat at a time. Place the veal cutlet on a cutting board and use a kitchen mallet, the bottom side of a heavy pan, or a rolling pin to flatten it out to 1/4 inches.
You can garnish this dish with freshly chopped parsley and juicy lemon slices on the side as seen here on the website or you can prepare a delicious gravy with mushrooms and drizzle it over the top. This recipe and imagery were developed by Denay DeGuzman of Confetti & Bliss.

Prep Time: 10
Cook Time: 12
Total Time: 22
Serves: 4


4 veal cutlets (4 oz. per cutlet / 16 oz. total), pounded to a thickness of 1/4 inch
3/4 cup all-purpose flour
2 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons garlic powder
3/4 teaspoon paprika
3 large eggs
1 1/2 cups panko bread crumbs
Vegetable oil
Garnishes: Italian parsley (minced), and wedges of lemon


WORK: Line a plate with paper towels. Put it aside. Take out 3 shallow bowls. *

BOWL #1: Crack the eggs into the bowl. With a whisk, beat the eggs well.
BOWL #2: Add breadcrumbs to the bowl.
BOWL #3: In this bowl, mix the flour and spices together.

Add vegetable oil to a heavyweight pan with sides. There should be just enough oil so that the cutlets can gently float around as they cook. Place the pan over medium heat.
Work with one cutlet at a time. Dredge it in flour so all sides are coated. Dip the floured meat into the whisked eggs. Make sure all sides are completely covered in egg. Submerge the veal cutlet in the mound of breadcrumbs. Flip it back and forth in the crumbs until well coated.
As soon as the oil is sizzling hot, add 2-3 cutlets to the pan. Each piece should have enough room to float independently in the oil without touching the others. Cook the veal cutlets for 2-3 minutes. With tongs, flip the meat over and allow it to cook for another 2-3 minutes. If they begin browning too fast, turn the temperature down to medium/low. The schnitzel is done when it’s beautifully golden and crisp, and the internal temperature on a meat thermometer reads at least 145°F. Transfer the schnitzel to a paper-towel-lined plate.


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