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Crispy, golden yellow and a real classic - the Wiener Schnitzel is probably the best-known specialty of Austrian cuisine. Wonderfully crispy on the outside and tender and juicy on the inside, it has been delighting gourmets all over the world for generations.
Einkaufliste
INGREDIENTS
4 veal cutlets 150-180 g each
2 eggs
100 g coarse-grained flour
100 g breadcrumbs
salt
pepper
clarified butter or vegetable oil
lemon slices
Place the cut escalopes between two layers of cling film or in a freezer bag and pound gently and evenly with a meat mallet. This ensures the meat is tender and retains its shape.
Lightly salt the prepared pieces of meat on both sides and first dredge in flour (tap off excess flour), then dip in the beaten egg and finally in the breadcrumbs.
Heat the clarified butter in a large frying pan until it foams slightly. Fry the schnitzel in it. Gently move the pan back and forth so that the breading is evenly golden and crispy.
Remove the cooked schnitzels from the pan, drain briefly on kitchen paper and serve immediately.
Garnish each schnitzel with a slice of lemon. Classic side dishes are parsley potatoes, potato salad or cranberries.
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