Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3–4 cutlets (2 per person)
Ingredients: 3–4 veal cutlets (buy them small — you'll pound them larger); 2 eggs; Seasoned bread crumbs; Butter (keep extra close by; you'll add more as you cook); Lemon, for serving; Salt and white pepper, to taste

Betsy Mains

Serves 3–4 cutlets (2 per person) Prep 10 min Cook 10 min

Wiener schnitzel with a wedge of lemon and pan-fried potatoes.

From an email Mom sent me on May 28, 2013, subject line "wiener schnitzel." She mentioned she uses her electric skillet so she can fry two cutlets at a time.

Ingredients

3–4 veal cutlets (buy them small — you'll pound them larger)
2 eggs
Seasoned bread crumbs
Butter (keep extra close by; you'll add more as you cook)
Lemon, for serving
Salt and white pepper, to taste

Instructions

1. Pound each cutlet until very thin.
2. Beat two eggs in a large bowl.
3. Pour the seasoned bread crumbs into another bowl.
4. Heat butter in a large skillet; keep the butter close by — you'll need to add more as you cook.
5. Dip a pounded cutlet into the egg, then dredge it through the bread crumbs.
6. Immediately fry the cutlet in the butter and brown on both sides. It won't take long — the meat is so thin.
7. Serve with a wedge of lemon. Don't forget the lemon!