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Ingredients
- 600 g veal cutlets (4 pieces)
- 100 g wheat flour Type 405
- 2 eggs
- 150 g breadcrumbs
- 150 g clarified butter
- 1 pinch salt
Preparation
- 1Rinse the veal cutlets briefly under running water and pat dry with kitchen paper. Place the cutlets between two layers of cling film and carefully pound them from the center outwards to about 4 mm thickness with the flat side of a meat tenderizer.
- 2Season the cutlets evenly with salt on both sides. Prepare a breading station: Set out three deep plates. Fill the first with flour, whisk the eggs with 2 tbsp water in the second, and spread the breadcrumbs in the third.
Breading & Frying
- 1One by one, first dredge the cutlets in flour (tap off excess flour), then pull them through the egg, and finally coat them in breadcrumbs. Do not press the breading firmly, so it can puff up nicely during frying.
- 2Heat plenty of clarified butter in a large pan. Fry the cutlets in it over medium heat until golden brown and floating. Gently shake the pan repeatedly (soufflé) so that the hot fat runs over the top of the cutlets and the breading rises in waves.
- 3Drain the finished cutlets on kitchen paper and serve immediately with lemon wedges.
Tip
Always use the flat side of the meat tenderizer for pounding to avoid destroying the meat fibers.
The clarified butter must be hot enough before the cutlets go into the pan, so they don't soak up too much fat.
Knuspr-Küche
Ein echtes Wiener Schnitzel muss 'soufflieren' – das heißt, die Panier muss sich wellenartig vom Fleisch abheben. Das erreichen Sie durch das sanfte Rütteln der Pfanne während des Ausbackens. Guten Appetit!