Originating in Austria, a true Weiner Schnitzel is made from veal pounded thin, breaded and fried, then traditionally served with sides like potatoes and lingonberry preserves. You can also make a delicious chicken or pork schnitzel using the same preparation, cooked on your grill.
- 4 cutlets of your choice
- 1 ½ cups flour
- 2 cups breadcrumbs
- ½ tsp. salt
- ½ tsp. pepper
- 2 eggs
- 3 tbsp. olive oil
- Lay cutlets between 2 sheets of waxed paper, pounding each to about ¼ inch thickness. Season with salt and pepper.
- In one shallow bowl, lightly beat eggs. In a second bowl add breadcrumbs, and in a third bowl add flour.
- For each cutlet, first dredge in flour, then egg, then breadcrumbs, lightly pressing into the breadcrumbs to ensure they adhere to the meat. Refrigerate for 15-20 minutes.
- Place a grill-safe pan, like cast iron, on the grill and preheat for about 10 minutes. Add oil to the pan and heat for another 2-3 minutes.
- Carefully add schnitzel to the pan, grilling about 3-4 minutes per side, or until cooked through.
- Carefully remove from pan and serve – this dish is perfect with grilled new potatoes!