Golden Crispy Wiener Schnitzel Recipe: Authentic Austrian Delight

Name: Wiener Schnitzel
Cook Time: 45 minutes
Prep Time: 10 minutes
Total Time: 55 minutes
Description: This cherished recipe, passed down through generations, originates from the pages of an old Betty Crocker cookbook, cherished within our family for its timeless taste. With slight tweaks like using oil instead of shortening and reducing the salt, it’s a traditional Austrian dish perfect for any occasion!
Category: Veal
Keywords: Meat, Austrian, European, Stove Top

Mix dry ingredients: In a shallow dish, combine flour, salt, paprika, and fresh ground pepper. Stir until evenly mixed.
Prepare the veal: Coat each veal cutlet thoroughly with the flour mixture, ensuring even coverage. Then, using a meat mallet, gently pound the meat until it’s about 1/4 inch thick.
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Prepare the egg mixture: In a separate bowl, beat the egg and water until well-blended to create an egg wash.
Coat with bread crumbs: Dip each piece of veal into the egg mixture, allowing any excess to drip off, then coat generously with bread crumbs, pressing gently to adhere.
Heat the oil: In a large skillet, heat oil over medium-high heat until shimmering but not smoking.
Brown the veal: Carefully add the breaded veal cutlets to the hot oil, cooking until golden brown on both sides, about 2-3 minutes per side.
Reduce heat and cover: Once browned, reduce the heat to low and cover the skillet. Allow the veal to cook slowly for 30-45 minutes, or until tender and fully cooked through, turning occasionally.
Serve: Once tender, transfer the Wiener Schnitzel to a serving platter. Serve hot, accompanied by lemon wedges for a burst of citrus flavor.