My dad immigrated from Hungary to the United States when he was a child, and luckily my mom has mastered several Hungarian dishes. Our favorite is Wiener Schnitzel, or what my siblings and I have always referred to as “Little Guys” for some unknown reason. Regardless of the name, this simple entree goes great with a wide variety of side dishes, including mashed potatoes, red cabbage or even apple sauce.
Hungarian "Little Guys"
- Veal or turkey cutlets (one or two per person, depending on size)
- 3 eggs
- Panko seasoned bread crumbs
- Olive oil and butter, for sautéeing
- Salt & pepper to taste
- Place a large pan over medium heat.
- Place the veal or turkey cutlets between two pieces of wax paper and use a meat tenderizer (any large can or bottle will do) to pound the cutlets until they are roughly ¼-inch thick.
- Now that the pan is warm, add enough olive oil and butter to coat the bottom of the pan.
- Set up an assembly station with three parts: a plate for the flour, a dish for the eggs (beaten together) and a plate for the bread crumbs.
- Dredge each cutlet first in the flour, then the eggs and finally the bread crumbs.
- Place the coated cutlets into the pan of melted butter and oil and sautée on both sides for 4 minutes, or until the bread crumbs are golden brown and the meat is fully cooked.
- Serve with a slice of lemon and salt and pepper to taste.