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.
- 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.
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My family loved this recipe. Thank you!
You are so welcome, Jacki! I’m so glad you and your family enjoyed the recipe.
I’m living in Germany and have always thought that Wiener Schnitzel originated from Germany. Specificly, southern Germany and in Bayern. Your recipe looks delciouse!