Juicy Lamb Wiener Schnitzel
"Wiener schnitzel is the national dish of Austria. This recipe uses lamb for a flavorful pan-fried cutlet. Adding some dried herbs and spices elevates the flavor and helps remove the gameyness of the lamb. Also, you can add additional spices such as ground cardamom, cinnamon powder, five-spice and even a teaspoon of cumin if you want to move in a fusion direction. These are all great with lamb. This breaded fried cutlet is best paired with medium to full-bodied red wines. Here are our top suggestions. *Malbec *Cabernet Sauvignon *Merlot *Barbera"
Serves4
Preparation Time4 min
Cooking Time5 min
Cooking MethodSkillet
Ingredients
- 24 ounce boneless lamb cutlets
- 5 ounce all-purpose flour
- 3 eggs
- 12 ounce breadcrumbs
- 1 cup Vegetable oil
- Salt and pepper to taste
- 4 ounce butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 lemon
Instructions
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Cut the veal cutlets into 4 equal parts and season with salt, and pepper.
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In 3 separate bowls, add the flour, eggs, and breadcrumbs.
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Add the dried herbs, paprika to the breadcrumbs and mix well.
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Dip the cutlets into the flour, eggs and breadcrumbs in sequence.
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Add oil to a heated pan.
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Fry the breaded cutlets about 2 minutes on each side. And set aside
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Remove the oil from the pan.
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Heat the butter until it sizzles.
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Add the Wiener Schnitzel and coat evenly.
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Serve with lemon wedges