Ingredients
- 1/2 teaspoon kosher salt
- 2 large eggs, well beaten
- 1/2 cup breadcrumbs
- Oil or lard, for frying
- 4 slices lemon, garnish
- il or lard, for frying
- 4 slices lemon, garnish
Directions
- Grab everything you need.
- Put the cutlets in between some plastic wrap, and smash them with a heavy pan, a rolling pin, or a meat hammer until they’re about 1/4-inch thick.
- To make them crispy, get 3 shallow dishes ready: Mix some flour and salt in the first one, crack some eggs and beat them in the second one, and pour some breadcrumbs in the third one.
- In a big skillet, heat up enough oil to cover the bottom, (at least ¼ of an inch) to 350 F. This will take about 8 minutes and you’ll see the oil start to shimmer and smoke a little.
- One by one, coat the cutlets with flour until they’re totally dry.
- Dip them in the egg and let the extra drip off for a few seconds.
- Then roll them quickly in the breadcrumbs until they’re covered. Don’t press the breadcrumbs into the meat, or they’ll get soggy and not crunchy. The crust should be loose and not stick to the schnitzel.
- Put the meat in the pan with the hot oil right away. Don’t put too many in at once. Cook the schnitzel in batches if you need to. Fry them for 2 to 3 minutes on one side, until they’re golden brown. Make sure the breaded meat floats in the oil. It sounds weird, but the crust will soak up less oil than if the meat is touching the pan. Plus, the breadcrumbs will puff up a bit, and it’ll be easier to clean up later. You might want to move them around a bit with your fork to make sure they don’t stick to the pan.
- Flip them over once and fry them for another 2 to 3 minutes or until both sides are golden brown and the meat is cooked to 145 F. Take them out of the pan and let the oil drip off. Serve them the usual way with some lemon slices.
Note:
Wiener schnitzel is almost always served with a wedge of lemon. Common Wiener schnitzel side dishes include cucumber salad, potato salad, and fries.
Photo by Valentin Kremer on Unsplash