Wienerschnitzel for Zaar Tour

“Breaded boneless veal or pork cutlets. This is from a friend's gramma. She said veal tastes better, but I didn't have the heart...lol, and pork was just as YUMMY.”
READY IN:
20mins
SERVES:
4
YIELD:
4 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet at medium high heat.
  2. Place each chop between two sheets of parchment paper and smack it with the smooth side of a meat tenderizer until its nice and thin (1/4" - 3/8").
  3. Put the beaten eggs into a bowl that is wide enough to dip the meat into and put the bread crumbs into a flat plate.
  4. Sprinkle each cutlet with salt and pepper and dip both sides of meat into the egg mix to coat. Then coat the entire cutlet with the bread crumbs.
  5. Place in hot oil and cook on both sides for about 1-2 minutes, or until golden brown. Serve with half a lemon on the side for squeezing on top.

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