Wiener schnitzel (breaded veal cutlets)

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
8 slices white bread, crusts removed
Flour for dredging
2 large eggs
2 tbsp whole milk
Salt and freshly ground black pepper
2 veal cutlets (scaloppini) (about 70g each), patted dry
55g unsalted butter, chopped
2 lemon wedges
1) In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.

2) Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.

To bread the meat:

3) Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.

4) Heat 30g butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

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