Wienerschnitzel -Becsiszelet In Hungarian
By: Laszlo Bodi
Published: Monday, March 8, 2010 - 2:45pm

Ingredients




2 pounds veal cutlets. trimmed 
1 to 2 whole beaten eggs
1/2 cup flour (up to 1 cup)
2 cups fine bread crumbs
1 teaspoon salt
pepper
1 cup of oil
2 fresh lemons, quartered
1 Clove garlic, whole

Preparation

1 Pound the veal cutlets until very thin. 2 Lightly salt and pepper the veal cutlets. 3 Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour. The flour coating will help the egg coating to adhere. 4 Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides Press the pieces of veal into a bowl of fine white bread crumbs. Coat both sides with crumbs. 5 Heat the oil in a large frying pan and add one whole clove of garlic when garlic is toasty discard. 6 Sauté the cutlets until they are a golden brown. The thin cutlets will cook quickly, it will not take long. Perhaps 4 min. on each side. You will know when to turn it over, the bottom breading will be a golden brown. 7 Do not cover  cutlets with a cover. The steam will soften the bread crumb coating and it will fall off. 8 Serve topped with quarters of lemon. 9 Serve with Mashed potatoes or rice with a Salad Yummy

About


Due to the strong Austrian influence of the Austro-Hungarian era, Wiener Schnitzel is very popular in Hungary, known as Bécsi Szelet[4] (Viennese slice), borjú bécsi (Viennese veal) or rántott hús (breaded meat). Its a common meal in the Hungarian homes, prepared often on Sundays or for festivities. The dish is served usually with French fries or mashed potatoes or rice. 
You can use chicken or pork if you prefer.

Comments:
Clara Margaret ...

This is probably my most requested Sunday meal. The crunchy breading, the moist meat - can't go wrong. The added lemon wedge garnish reminds me of my Italian friends' custom. Lemons everywhere.
The serving portions are definitely Hungarian!  Lovely photo.
jó étvágyat
Clara Margaret Czegeny
The Hot Hungarian