Wiener Schnitzel
Golden breaded veal cutlet, fried until the crust puffs away from the meat.
Ingredients
- 4 Veal cutlets
- 1 cup Flour
- 3 Eggs
- 2 cups Breadcrumbs
- 4 tbsp Butter
- 1 cup Oil
- 1 Lemon
- 2 tsp Salt
- 1 tsp Black pepper
Method
- Flatten the cutlets — Pound the veal between plastic sheets until about 4 mm thick.
- Season — Salt and pepper both sides.
- Set up the coating — Put the flour, beaten eggs and breadcrumbs in three separate dishes.
- Bread the cutlets — Dip each cutlet in flour, then egg, then breadcrumbs — press lightly, never firmly, so the crust can puff.
- Fry — Heat the oil and butter to 170°C and fry each schnitzel for 2 to 3 minutes a side, spooning hot fat over the top so the crust lifts.
- Drain — Rest on paper for a moment to drain.
- Schnitzel is ready — Serve immediately with lemon wedges.