Wiener Schnitzel Recipe

Flatten the cutlets so they’re evenly thin. If you like, season lightly with salt and pepper. Put the flour on a plate and the beaten egg in a separate bowl.

Dredge each cutlet in flour and shake off the excess. Dip into the egg, turning so the surface is fully covered.

Heat a generous layer of oil in a wide skillet until hot but not smoking. Fry the cutlets in a single layer, flipping once, until golden on both sides. Work in batches so the pan doesn’t crowd.

Move the schnitzels to paper towels for 1–2 minutes. Serve with lemon wedges and sprinkle with parsley. Potato salad or boiled potatoes are easy sides.