Hungarian Wienerschnitzel

Directions

1. 1
   Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs.
2. 2
   Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets.
3. 3
   Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle.
4. 4
   Pan-fry each of the cutlets until golden brown, turning them over as necessary.
5. 5
   Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt.
6. 6
   Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.
7. 7
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