My Vienna Schnitzel (veal cutlet) recipe was confirmed by an Austrian neighbor. Choose either the floured or breaded version.
I could rave on about it for ages, but the proof of any dish is in the eating. Make one for yourself and see.
2 pieces veal cutlets, about 6oz or 150g each
2 Tbsp flour
1 egg, beaten
4 Tbsp butter
Salt and pepper to taste
Pound the veal cutlets with a kitchen hammer, but don’t make them too thin. They should be at least be 3/16 inches (4mm) thick.
Season the veal with the salt and pepper on both sides.
Dredge the cutlets with flour and remove excess.
Dip into the beaten egg, coating both sides.
Fry the veal in butter over medium heat so as not to make it too dry.
Cook about 1 1/2 minutes on one side until golden brown, then turn and fry for about 2 minutes. Never serve rare.
Vienna Schnitzel is improved when served with a glass of chilled dry white wine like Reisling that has German origins.
Breaded Omit the flour and dip the cutlets in egg, coating both sides. Dredge in bread crumbs and saute in butter about 2 minutes each side. Then turn again and cook until done. Serve with lemon slices as garnish.