Schnitzel is a family favorite. It is Austrian comfort food. I make it all the time and it is always received enthusiastically. It is served best with potato salad and cucumber salad, which is the way my mother always made it. If I have any leftover cutlets, I warm them up the next day and serve with a fried egg on top. My father, who is Viennese, loves eating them that way! —ayearinthekitchen
thinly sliced chicken, veal or pork cutlets
salt and pepper
vegetable oil for frying
parsley for garnish
In This Recipe
Wash the cutlets and pat them dry. Then pound them on both sides with a meat tenderizing mallet so they are very thin. Put flour and bread crumbs in large shallow dishes (dinner plates work well). Beat 2 eggs in a large shallow bowl and place it in the center of your dipping station, between the flour and bread crumbs. Season flour with salt and pepper to your liking.
Dip cutlets in flour, eggs, and bread crumbs, covering the entire cutlet with each coating. Be generous with all the dipping ingredients. Put the coated cutlets on a platter. Heat a large skillet on medium high and add the oil, making sure that the entire surface is covered.
When the pan is hot, add a few cutlets at a time. It is best not to crowd the pan, to ensure that it will be easy to flip the cutlets once they have lightly browned. Lower the heat if the cutlets are cooking too quickly. Brown both sides and put the cooked cutlets in an oven tempered serving dish.
Keep them in the oven at 200 degrees, to stay warm, until all the cutlets are cooked. Serve each cutlet with a slice of lemon and garnish with parsley.