A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (Wiener schnitzel), pork or chicken schnitzels.
Servings: 4 people (2 schnitzel per person)
- 8 5 oz cutlets (pork, veal or chicken breast)
- 1 tsp each of salt & pepper
- 1 1/2 cup flour
- 3 eggs, beaten
- 2 cups bread crumbs
- cooking oil for frying, as needed, start with 1/2 cup
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.
Season the tenderized schnitzels with salt and pepper on both sides.
Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs.
Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.
Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big the schnitzels are). Turn schnitzels over to fry the opposite side for another 2 minutes. Remove when they turn golden.
Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 200 F oven to keep warm and crispy until it is time to serve.