The Legend of the Wiener Schnitzel

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork cutlet

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Pound the veal cutlets with a mallet until thinner than your pinky.

Season the cutlets with salt and pepper, rubbing it in.

In a wide bowl, beat the egg until smooth, then add herbs, parsley, lemon zest, and melted butter; mix well.

Dip the cutlets into the egg mixture, shaking off excess.

Dredge the cutlets in breadcrumbs, pressing to adhere.

Heat clarified butter in a large flat pan to about 350°F (180°C).

Fry the cutlets in the pan for about 1 to 2 minutes, ensuring they don't stick.

Flip the schnitzel and fry for another minute or two on the other side.

Remove from the pan and let drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens