Wiener Schnitzel

Takes 40 minutes | Serves 4 |

Ingredients

4 150 g veal cutlets
0.5 dl all-purpose flour
0.5 teaspoon kosher salt
2 units large eggs
50 g breadcrumbs
some for frying oil
4 slices lemon slices

Steps

Preparation

• Pound the cutlets to less then 1 cm thickness between sheets of plastic wrap using a heavy flat-surfaced pan, rolling pin, or meat mallet.
• Set up three shallow dishes for breading: mix the flour and salt in the first dish, beaten eggs in the second, and breadcrumbs in the third.
• Heat at least 0,5 cm of oil to 175°C in a large skillet, about 8 minutes until the oil shimmers and smokes slightly.

Cooking

• Dredge cutlets in flour, dip in egg, then roll in breadcrumbs. Do not press the breadcrumbs into the meat.
• Fry the schnitzel in hot oil without crowding the pan, 2 to 3 minutes per side until golden brown and the meat reaches an internal temperature of 62°C.
• Remove from pan, allow to drain off oil, and serve with lemon slices.