Wiener Schnitzel | The Classic Veal Dish
45 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Preparation
Briefly rinse the veal cutlets 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 a thickness of approx. 4 mm using the flat side of a meat tenderizer.
Season 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
One 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.
Chef's 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.
200 min
Masterpiece
