Wiener Schnitzel
Thin veal cutlets with a golden breadcrumb crust and lemon.
Active time40 min
Cooking20 min
Total45 min
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Ingredients
- 1 lemon
- 300 ml clarified butter
- 4 eggs
- 720 g veal cutlets
- 200 g fine breadcrumbs
- 100 g plain wheat flour
- 100 ml sunflower oil
- 1 pinch of salt — optional
Preparation
Divide the veal into thin cutlets. Place between sheets of cling film and gently pound to about 3 mm thick. Add salt if using.
720 g veal cutlets1 pinch of salt — optional- chopping board
- meat mallet
- cling film
Put flour and breadcrumbs in separate plates. Briefly beat the eggs with a fork in a third plate. Coat each cutlet with flour, egg and then breadcrumbs without pressing hard. Shake off the excess.
4 eggs200 g fine breadcrumbs100 g plain wheat flour- shallow plates
- fork
Heat the clarified butter and oil in a large frying pan. Fry the cutlets in batches for about 2 minutes per side, until golden and cooked through. Gently move the pan to wash the fat over the crust. Drain on kitchen paper. Cut the lemon into wedges and serve immediately.
1 lemon300 ml clarified butter100 ml sunflower oil- frying pan
- spatula
- kitchen paper
- knife
- chopping board
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration