Schnitzel (Wiener Schnitzel)
Pounded thin veal or pork cutlet, breaded and pan-fried in butter until the coating puffs and turns golden.
Why It Works
Pounding to 1/4 inch creates maximum surface area for the breading. Frying in butter (not oil) at the right temperature creates steam between meat and coating, making it puff.
Key Ingredients
Similar Recipes (Pan Fried Cutlet)
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