A delightful twist on the classic Wienerschnitzel, this recipe ensures a crispy and flavorful breaded veal cutlet that's perfect for any occasion.
Place each veal cutlet between two pieces of plastic wrap and pound gently with a meat mallet until about 1/4 inch thick.
Pounding the veal ensures even cooking and a tender texture.
Squeeze the juice of the lemon over the veal cutlets and let them marinate for 30 minutes.
Marinating in lemon juice adds a subtle tang and helps tenderize the meat.
Sprinkle a pinch of salt over each cutlet.
Seasoning before breading ensures the flavor penetrates the meat.
Prepare three shallow plates: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs.
Organizing the breading station makes the process smoother and less messy.
Dredge each cutlet in flour, then dip in the egg mixture, and finally coat with breadcrumbs.
Press the breadcrumbs gently onto the cutlet to ensure they adhere well.
Heat vegetable oil in a skillet over medium heat until hot.
The oil is ready when a breadcrumb dropped in sizzles immediately.
Fry the cutlets in the hot oil, cooking each side for about 4-6 minutes until golden brown.
Avoid overcrowding the skillet to maintain the oil temperature.
Drain the cooked schnitzel on paper towels and serve immediately.
Serve with lemon wedges for an extra burst of flavor.
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