Traditional Wiener Schnitzel Recipe

 Traditional Wiener Schnitzel Recipe

Ingredients:

Meat: 4 veal cutlets (can be substituted with pork or chicken).

Breading: Flour, 2 beaten eggs, and fine breadcrumbs.

Seasoning: Salt, pepper, and sometimes a pinch of garlic powder or lemon zest in the breadcrumbs.

Frying: Vegetable oil or clarified butter (butterschmalz).

Garnish: Lemon slices, fresh parsley and cranberry/lingonberry jam

Instructions:

Pound the Meat: Place cuts between parchment paper and pound with a meat pouch until about 5mm thick.

Season: Sprinkle both sides of the meat with salt and pepper.

Breading Station: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Coat the Meat: Dredge each cutlet in flour (shake off excess), dip in the egg wash, and then press firmly into the breadcrumbs until fully coated.

Fry: Heat oil or butter in a large pan over medium-high heat. Fry the cutlets for 2–3 minutes per side until golden brown and crispy.

Serves: Place on a plate and top with a lemon slice, a dollop of jam, and a sprig of parsley as shown in your photo.