Dinner · 40 min · german

Wiener Schnitzel

Dinner decisions, handled: Wiener Schnitzel pairs veal cutlets (or chicken breast) with all-purpose flour for a 40-minute German dinner.

✓ USDA-verified nutrition data

Ingredients

• 600 g Veal cutlets (or chicken breast)
• 0.5 cup All-purpose flour
• 2 Eggs
• 1 cup Breadcrumbs
• 4 tbsp Unsalted butter
• 1 Lemon
• 0.25 cup Vegetable oil

Steps

1. Pound the cutlets between sheets of plastic wrap to a uniform 1/4-inch thickness — even thickness is what keeps the coating crisp instead of soggy in spots. Season both sides with salt and pepper.
2. Set up three shallow dishes: flour, beaten eggs with a splash of water, and breadcrumbs. Season each layer lightly so the flavor builds through the crust.
3. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumbs so every patch is covered. Rest 10 minutes so the coating bonds to the meat.
4. Heat the butter and oil together in a wide skillet over medium-high heat until the butter foams and smells nutty. Fry two cutlets at a time, 2 to 3 minutes per side, until deep golden — don’t crowd the pan or the crust will steam.
5. Lift onto a wire rack, not paper towels — air circulation underneath keeps the crust shattering. Serve immediately with lemon wedges and, if you like, a spoon of lingonberry jam on the side.

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