Austrian Wiener Schnitzel with Lemon and Parsley Potatoes

1. 1

   Tenderize the veal cutlets using a meat mallet until thin, about 1/4 inch thick.

2. 2

   Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.

3. 3

   Coat each cutlet in flour, dip in eggs, and cover with breadcrumbs.

4. 4

   Heat vegetable oil in a skillet over medium-high heat. Fry the schnitzels for 3-4 minutes on each side.

5. 5

   While schnitzels are cooking, boil the potatoes until tender, then drain and let cool.

6. 6

   Mix chopped parsley and lemon juice with the potatoes, seasoning with salt and pepper to taste.

7. 7

   Serve the schnitzels hot, garnished with lemon wedges alongside the parsley potatoes.

Per serving