AUSTRIAN WIENER SCHNITZEL
So this is a recipe that my grandma passed onto my mother and my mother onto me. Something that we would eat frequently as a family when I was a child. So here I share it with you guys!
Prep 15m Cook 20m
1 cup all-purpose flour
3 teaspoons kosher salt, divided, plus more for seasoning
2 large eggs
2 cups fine plain dried breadcrumbs
1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces or Chicken cutlets (up to you)
Freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into 4 wedges
3 garlic cloves
Preheat oven to 350 F. Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp. salt in a third wide shallow bowl.
Pound veal (or chicken) slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.
Pour oil a large deep skillet (so that veal/chicken can be submerged). Heat oil over medium heat.
Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Repeat to all pieces.
Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal(chicken) with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Pad them with paper towel till they are rid of excess oil. Repeat with remaining veal/chicken slices.
Place schnitzel pieces in baking dish and put in the oven until all pieces are cooked and leave in oven for 5 to 10 minutes.
Divide veal among plates. Garnish with lemon wedges and parsley.