Wiener Schnitzel
Veal pounded thin and fried in foaming butter until the breading puffs away from the meat into a golden, blistered crust.
Ingredients9
- Veal Cutlets500g
- Eggs4 Stück
- Milk100ml
- All-Purpose Flour200g
- Breadcrumbs200g
- Lemon1 Stück
- Butter50g
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Whisk the eggs and milk together in a shallow dish until the mixture is completely smooth.
- 2
Butterfly the veal and pound it paper-thin between two sheets of plastic wrap.
- 3
Season the cutlets on both sides with salt and pepper, then dredge them in flour, dip them in the egg and milk, and finally turn them loosely in the breadcrumbs.
- 4
Foam a generous amount of butter in a skillet and fry the cutlets so they float in the fat, until the coating rises in golden waves.
- 5
Serve hot with fresh lemon wedges.
NutritionPer serving
Allergens
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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