Traditional Wiener Schnitzel (Viennese Veal Cutlet)

Step 1

Between two pieces of plastic wrap, pound the meat out into a very flat cutlet, a little less than a centimeter thick. Season both sides with salt and pepper.

Step 2

Whisk together cream and eggs in a bowl with a fork.

Step 3

Set up a breading station. Put the flour on a large plate. Do the same for the egg mixture, and the breadcrumbs.

Step 4

Heat the oil or fat in the frying pan and turn the heat to medium-high. When the fat is hot, coat each schnitzel on both side with flour, shaking off any excess. Then dredge it through the egg, and then the breadcrumbs, ensuring that no part of the schnitzel remains dry.

Step 5

Immediately put the breaded cutlet into the hot fat; shaking the skillet a little to make sure the schnitzel does not stick to the bottom.

Step 6

Depending on the thickness or type of meat, fry for between 2 to 4 minutes until golden brown.

Step 7

Transfer to a plate and garnish with slices of lemon before serving. Terrific served with homemade cranberry sauce. Enjoy!