Wiener Schnitzel is a thin, breaded and deep fried Schnitzel from veal. It belongs to the best known speciality of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.
The dish is traditionally served with Kopfsalat (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. (Wikipedia)
- Veal Cutlets
- 1 bag Pork Rinds
- 2 Eggs
- 3 tablespoons oil
How to Prepare:
- Beat the eggs in a bowl.
- Crush the pork rinds real good in a bag and pour into a separate bowl.
- Heat the oil in a pan.
- Dip the cutlets first in the beaten eggs and then into the crushed pork rinds getting them fully coated.
- Fry cutlets in the oil until nicely browned and serve.
- Top with a fried egg to make it even better.