Wiener Schnitzel

Ingredients

• 4 veal cutlets, pounded very thin
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups fine breadcrumbs
• 4 tbsp clarified butter or oil
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. 1Season veal cutlets with salt on both sides.
2. 2Dredge in flour, then egg, then breadcrumbs, without pressing the crumbs on too firmly for the classic loose, wavy coating.
3. 3Heat clarified butter in a large skillet until shimmering.
4. 4Fry cutlets, shaking the pan gently to create the traditional soufflé-like crust, 2-3 minutes per side.
5. 5Drain briefly on paper towels.
6. 6Serve immediately with lemon wedges.

Comments

Loading comments…