Wiener Schnitzel (Breaded Veal Cutlets)

Name: Wiener Schnitzel (Breaded Veal Cutlets)
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Cuisine: european
Ingredients: 8 slices white bread, crusts removed; Flour for dredging; 2 large eggs; 2 tablespoons whole milk; Kosher salt and freshly ground black pepper; 2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry; 1/4 cup unsalted butter, divided; 2 lemon wedges

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Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 2 servings

Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 2 servings

Ingredients

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8 slices white bread, crusts removed

Flour for dredging

2 large eggs

2 tablespoons whole milk

Kosher salt and freshly ground black pepper

2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry

1/4 cup unsalted butter, divided

2 lemon wedges

Directions

In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
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: 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.
Heat 2 tablespoons 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.