Today is National Wiener Schnitzel Day, so you''ve got to try this Bacon wrapped Wiener Schnitzel!! Wiener Schnitzel is delicious (and can be made with pork or veal cutlets), but it is AMAZING if you add Bacon! They emerge completely encased in a crunchy coating that traps the juiciness of the meat inside making them tender and succulent and the Bacon adds a pop of salty flavor!
Wiener Schnitzel (serves 4-6)
1 lb. Veal or Pork Cutlets, fresh
3/4 cup Flour
1 egg, beaten with 2 Tbsp. water
1 cup Bread Crumbs
1 lb Bacon
1/2 cup Butter (1 stick)
Pound each cutlet until tender and thin and wrap in bacon (secure with toothpicks if needed). Put the flour & bread crumbs into shallow dishes, add S&P, and dunk each bacon wrapped cutlet first in the flour, then egg, then bread crumbs. When all of the cutlets are done, refrigerate them for an hour or so.
Melt the butter in a large pan, a few Tbsp. at a time, and once it’s nice and hot, brown the cutlets quickly on each side, 3 at a time. When they are golden/brown they are done. Serve with lemon to squeeze over top!