Liechtenstein

Wiener Schnitzel (Viennese Cutlet)

-4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5
oz. each) (you may use chicken or pork, as well)
-1/4 c. flour (all purpose or brown rice)
-1/4 tsp. salt
-1/2 c. bread crumbs
-2 eggs
-Oil or lard for frying (lard is traditional)

***NOTES: To pound meat thin you may want to place the cutlet between
sheets of plastic wrap for easier washing up. Use a heavy,
flat-surface pan to pound if you don’t have a meat mallet.
Pound the meat evenly to 1/4 inch thickness for best results.
Do not press the bread crumbs into the meat. The crust should not
adhere completely, but form a loose shell around the schnitzel.
Make sure the breaded meat “swims” in fat. Contrary to instinct, the
breading will take on less oil than if the meat is sticking to the
pan. Also, the breadcrumb topping has a chance to puff up a little,
and your clean up is easier!

1) Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in
one and breadcrumbs in another. Beat eggs well and place in the third
dish.
2) Heat at least 1/4 inch of oil in the pan to 350°F.
3) Working one at a time, dredge cutlets first in flour until the
surface is completely dry. Dip in egg to coat, allow the excess to
drip off for a few seconds and then roll quickly in the breadcrumbs
until coated. Do not press breadcrumbs into the meat. Place meat
immediately in the pan with the hot oil. Do not crowd the pan. Cook
the schnitzel in batches, if necessary.
4) Fry the schnitzel for 3-4 minutes on one side. You may want to
swish them around a little with your fork to make sure they are not
sticking to the pan. Turn them over once and fry until both sides are
golden brown. Remove from pan, allow the oil to drain off, place on a
plate with lemon slices and potato salad or green salad and serve.

Also good with Wiener Schnitzel: cucumber salad and french fries.