Hungarian Wienerschnitzel
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Crispy cutlets dredged in flour, eggwash and breadcrumbs, pan-fried to golden brown perfection, doused with a squeeze of citrus and sprinkled with a pinch of salt. You know it as “Wienerschnitzel.” I know it as “Little Guys.” The story as to why or how my
Ingredients
Four 8-ounce veal, chicken, turkey or pork scaloppini
Salt and pepper
1 cup flour
2 eggs, beaten together with 2 Tablespoons water
2 cups Panko breadcrumbs, crushed
Peanut oil, for pan-frying
Lemon wedges
Instructions
Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs. Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets. Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle. Pan-fry each of the cutlets until golden brown, turning them over as necessary. Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt. Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.
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