Vienna Schnitzel

Recipe View 5 mins Heat the oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). (5 minutes)

Recipe View 10 mins Place the pork cutlets between two sheets of plastic wrap or in a ziplock bag. Using a meat mallet or rolling pin, pound the cutlets until they are 1/8- to 1/4-inch thick. Be careful not to tear the meat. (10 minutes)

Recipe View 5 mins Set up a breading station: Place the flour in one shallow dish, the panko bread crumbs in another shallow dish, and whisk the eggs and milk together in a third shallow dish. Season the egg mixture generously with salt and pepper. (5 minutes)

Recipe View 10 mins Dredge each cutlet in the flour, shaking off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, press the cutlet into the panko bread crumbs, ensuring both sides are evenly coated. Gently pat the breadcrumbs to adhere. (10 minutes)

Recipe View 10 mins Carefully lower the breaded cutlets into the hot oil, working in batches to avoid overcrowding the fryer. Fry for 2-3 minutes per side, or until golden brown and cooked through. (10 minutes)

Recipe View 2 mins Remove the schnitzel from the oil and place them on a wire rack lined with paper towels to drain excess oil. (2 minutes)

Recipe View 3 mins Serve immediately with lemon wedges and your favorite sides. (3 minutes)