Classic Wiener Schnitzel
Thinly pounded veal cutlet in golden breadcrumb coating – an Austrian classic.
- 30 min
- 755 kcal / serving
- medium
- Protein
- 47.5 g
- Fat
- 35.8 g
- Carbs
- 57 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 veal cutlets (150 g each)
- 100 g flour
- 3 eggs
- 200 g breadcrumbs
- Clarified butter for frying
- 1 lemon
- Salt and pepper
Method
- Pound veal cutlets between cling film to 5 mm thickness.
- Season with salt and pepper.
- Prepare three plates: flour, beaten eggs, breadcrumbs.
- Coat each schnitzel in flour, then egg, then breadcrumbs.
- Heat clarified butter in a large pan to 170 °C – it should cover the schnitzels.
- Fry for 3–4 minutes per side until golden, gently swirling the pan.
- Drain on kitchen paper and serve with lemon wedges.
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