Hungarian Wiener Schnitzel Recipe

Cooking Directions

• STEP 1.Start by pounding the veal cutlets until they are thin and tender.
• STEP 2.Season the cutlets with salt and pepper on both sides.
• STEP 3.Dredge the cutlets in flour, then dip them in beaten eggs, and coat them in breadcrumbs.
• STEP 4.Heat oil in a large skillet over medium-high heat.
• STEP 5.Fry the cutlets in the hot oil until they are golden brown and crispy on both sides.
• STEP 6.Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
• STEP 7.Serve the Hungarian Wiener Schnitzel with potato salad or fries and a wedge of lemon.

Cooking Tips

• Make sure to pound the veal cutlets evenly to ensure they cook evenly.
• Use a meat mallet or the bottom of a heavy skillet to pound the cutlets.
• To make the schnitzel extra crispy, you can double coat them in breadcrumbs.
• Serve the schnitzel immediately after frying to maintain its crispiness.

Storage and Serving

• Hungarian Wiener Schnitzel is best served immediately after frying.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the schnitzel, place it in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the reheated schnitzel with fresh lemon wedges and your choice of side dishes.