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Wiener Schnitzel
Authentic Austrian wiener schnitzel with veal escalope, breadcrumbs and lemon
Ingredients
4 veal escalope
100 g all-purpose flour
2 eggs
150 g fresh breadcrumbs
1 tbsp lemon juice
salt and pepper to taste
100 ml vegetable oil for frying
2 tbsp butter
Method
Pound the veal escalopes between parchment paper or plastic wrap to about 5mm thickness.
Season the veal with salt and pepper on both sides.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with lemon juice.
Dredge each veal piece in flour, dip in beaten egg, then coat thoroughly with the breadcrumb mixture.
Heat vegetable oil in a large pan over medium-high heat until it shimmers (around 170°C or 340°F).
Fry the schnitzels for 2-3 minutes on each side until golden brown and cooked through.
Drain the schnitzels on a plate lined with paper towels to absorb excess oil.
Serve with a lemon wedge on the side. Add butter to the pan and let it melt.
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