Third Culture Kitchen

This is an everyday dish served all over Europe, from what I can tell. It was originally from some German-speaking area, probably, but you can order this in a lot of non-German-speaking places. Schnitzel is pan-fried, breaded escalopes of veal, but to save money I use veal cubed steak instead. You just need a flat, thin, bone-free piece of veal. I don’t have a formal recipe for this, I just learned it from my mother.

Ingredients
As many pieces of veal as there are diners
Breadcrumbs with no added spices or seasonings
An egg
Oil for frying

Whisk an egg. Pour out some breadcrumbs on a plate or some other flat and clean surface. (That’s easy to wash - there will be egg on it.)

Take one piece of veal per person. (Here, shown for two people.)

Dip the veal pieces in the whisked egg.

Put the veal pieces into the bread crumbs and tap them down into the bread crumb pile, so that the bread crumbs stick to the egg on the veal and cover the veal completely.

Not quite covered yet.

Covered.

Fry up the schnitzels in a frying pan with enough oil to moisten the breadcrumbs on both sides. The breadcrumbs should become a nice golden brown when the schnizel is done.

Just put in pan.

Golden brown - done!

If you’re not sure if they’re cooked all the way through, take a knife and cut a schnitzel open. The meat should be white-ish, not pink. Schnitzel goes well with potatoes in various forms, like boiled or mashed.