Ingredients:
4 veal or pork chops (about 110 grams each)
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs
1 cup fine, dry breadcrumbs
Vegetable oil or clarified butter for frying
Lemon wedges for serving
Fresh parsley for garnish (optional)
Instructions:
Place each veal or pork chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or the bottom of a heavy skillet to gently pound the cutlets to an even thickness of about 1/4 inch. Season both sides with salt and pepper.
Prepare three flat bowls or plates. Put the flour in the first. In the second step, beat the eggs. In the third part, spread the breadcrumbs.
Dredge each schnitzel in the flour and shake off any excess flour. Then dip it in the beaten eggs and let the excess drip off. Finally, coat the schnitzel thoroughly with breadcrumbs and press the breadcrumbs onto the meat to ensure a good coating.
Heat a generous amount of vegetable oil or clarified butter (enough to cover the bottom of the pan) in a large skillet over medium-high heat until hot. You can check if it’s hot enough by dropping a small piece of breadcrumbs into the oil; it should sizzle and bubble.
Carefully place the breaded cutlets into the hot oil. Fry for about 2-3 minutes on each side, until the cutlet is golden brown and crispy. Be careful not to overcrowd the pan; you may need to cook them in batches.
After cooking, place the Wiener Schnitzel on a plate lined with kitchen paper to drain off excess oil.
Serve the Wiener Schnitzel hot, garnished with lemon wedges and fresh parsley if desired. It is traditionally served with side dishes such as potato salad or cranberry sauce.