Wiener Schnitzel

Ingredients · 4 servings

• 120 gFlour
• 6 gSalt
• 4 gPaprika
• 2 gGround pepper, fresh
• 200 gEgg
• 60 gWater
• 120 gLemon
• 600 gVeal cutlets
• 120 gBreadcrumbs
• 500 mlNeutral frying oil

Equipment

stovetop, chef knife, cutting board, lid, meat mallet, mixing bowl, mixing bowls, serving plate, skillet, tongs, whisk

Instructions

1. 1
   Prep stations

   Gather flour, salt, paprika, pepper, eggs, water, lemon, veal cutlets, breadcrumbs, and oil; set out bowls, a skillet, and a meat mallet. · 5 min

   What to look for: evenly blended spices

2. 2
   Season and pound

   Mix flour, salt, paprika, and pepper, then coat the veal cutlets and pound them evenly to about 0.5 cm thickness. · 7 min

   What to look for: cutlets thin and even

3. 3
   Make egg wash

   Beat the eggs with the water in a bowl until smooth and well blended. · 2 min

   What to look for: uniform pale yellow

4. 4
   Bread cutlets

   Dip each floured veal cutlet into the egg mixture, then coat fully with breadcrumbs, pressing lightly to adhere. · 5 min

   What to look for: even crumb coating

5. 5
   Pan fry

   Heat the oil in a large skillet over medium-high heat and fry the breaded cutlets until quickly browned on both sides. · 8 min

   When it is done: veal reaches at least 63°C internally

6. 6
   Gentle cook

   Reduce heat to low, cover the skillet, and cook until the veal is tender. · 35 min

   When it is done: veal remains at or above 63°C internally

7. 7
   Serve

   Slice the lemon into wedges and serve them alongside the hot Wiener Schnitzel. · 2 min

   What to look for: lemon wedges on side