Hungarian Wienerschnitzel Recipe

Cooking Directions

• STEP 1.Start by pounding the veal cutlets until they are about 1/4 inch thick.
• 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 finally coat them in breadcrumbs.
• STEP 4.Heat oil in a large skillet over medium-high heat and fry the cutlets until golden brown on both sides.
• STEP 5.Serve the Wienerschnitzel with lemon wedges and potato salad.

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.
• Be careful not to overcook the cutlets, as they can become tough and dry.

Storage and Serving

• Wienerschnitzel is best served immediately after frying to maintain its crispiness.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the cutlets in a preheated oven at 350掳F for about 10 minutes or until heated through.