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Wiener Schnitzel

Name: Wiener Schnitzel
Yield: 4
Ingredients: 4 piece Veal escalope, 150 g each; 80 g Plain flour; 3 piece Eggs; 200 g Breadcrumbs, fine, from white bread; 400 g Clarified butter or lard; 1 piece Lemon; to taste Salt

Veal beaten to three millimetres, crumbed and fried in plenty of fat until the coating puffs away.

4 servings · 35 minutes (estimated)

Wiener Schnitzel — Photo: Kobako · CC BY-SA 2.5 · image source

Ingredients

Quantities for 4 servings.

4 piece Veal escalope, 150 g each
80 g Plain flour
3 piece Eggs
200 g Breadcrumbs, fine, from white bread
400 g Clarified butter or lard
1 piece Lemon
to taste Salt

Method

Beat the meat between two sheets of film to three millimetres. Use the flat side of the mallet, not the toothed one: teeth tear the fibres.
Beat the eggs to an even liquid without foam. Salt the meat and coat it in flour, then egg, then crumbs.
Do not press the crumbs on. The coating has to sit loosely; only then will it lift and puff.
Heat a centimetre of fat to 170 °C and lower the schnitzel in. Fry two minutes, swirling the pan the whole time so fat washes over the top.
Turn it and give it ninety seconds more, to gold. Drain on a rack and serve immediately with a wedge of lemon.

Recipe data adapted from UniTools, CC BY-SA 4.0. Changes: page design, formatting and integration in NOMVEX Food. This adapted recipe text is shared under CC BY-SA 4.0. Image credit and its separate licence are shown below the photo, where available.