Austrian schnitzel is a classic made by breading thinly pounded veal in flour, egg, and breadcrumbs, then frying it in butter until crisp. Crisp on the outside and tender inside, it quickly makes its way to the dinner table with lemon wedges and a potato side.
Pound the veal between two layers of plastic wrap until thin, then season with salt and black pepper.
Coat the cutlets in flour, beaten eggs, and breadcrumbs, in that order.
Heat the butter in a large skillet and fry the schnitzels over medium heat until golden on both sides.
Drain on paper towels and serve hot with lemon wedges.
Important: If the meat is not pounded thin, it will take longer to cook and the outside may become too dark. Allergens: contains wheat (gluten), eggs, and dairy. Note: If the oil is not hot enough, the schnitzel will absorb oil and become heavy.
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