Prepare ingredients.
Pound each veal cutlet with a meat mallet.
Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet.
Pound the meat evenly to 1/2 cm thickness for best results.
Sprinkle with 1/2 teaspoon salt.
Put aside.
Put 1/2 cup of flour onto a plate.
Put an egg into a small bowl and beat it well and frothy.
Transfer to a plate.
Put 1-2 cups of breadcrums onto an other plate.
Heat enough cooking oil in a pan (for deep-frying).
Dredge cutlets first in flour until the surface is completely dry. Shake off any excess.
Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
Lay it in the bread crumbs and cover it on both sides.
Do not press the breadcrumbs into the meat. The crust should not adhere completely but form a loose shell around the schnitzel.
Immediately place meat in the pan with the hot oil. Fry the schnitzel for 3 to 4 minutes on one side.
Turn them over once and fry an additional 3 minutes or until both sides are golden brown.
Remove from pan, allow the oil to drain off.
Serve with lemon slices and potato salad.


Wiener Schnitzel is a very thin, breaded and deep fried Schnitzel from veal. It belongs to the best known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.

The dish is prepared from butterfly cut, about 4 mm thin and lightly hammered veal slices, slightly salted, and rolled in flour, whipped eggs and bread crumbs.

Wiener schnitzel traditionally is served with lemon slices and potato salad; and sometimes with french fries.


2 veal cutlets
1⁄2 cup flour
1 egg
1 cup breadcrumbs (1-2 cups)
1 teaspoon salt
  cooking oil
1 lemon