Classic Viennese Schnitzel

The quality of the veal is crucial and a properly nicely curled breading. The thickness of each cutlet is also important. To do this, gently pound out the veal with a meat mallet so that it is only a few millimeters thick.

Then season the meat on both sides with a little salt and pepper to taste.

Prepare two shallow and one deep plate for the classic Viennese breading. Prepare the flour and breadcrumbs in the two shallow plates. In the deep plate, beat the eggs and whisk well.

Now turn the meat first in flour, knock off excess. Then pull the veal cutlets through the eggs and finally turn them generously in the breadcrumbs.

Heat the clarified butter in a large frying pan, the escalopes should have room to float. Fry out until they have the classic, famous golden brown color.

Then lift the schnitzels out of the fat, let them drain a little on kitchen paper.

Preparation Tip:

Serve with classic side dishes, such as parsley potatoes or potato salad.

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