Veal Wiener Schnitzel

Preparation & Breading

• 1
  Carefully pound the veal cutlets under cling film with the flat side of a meat tenderizer to about 4 mm thickness. Work the meat from the center outwards.
• 2
  Season the schnitzels evenly with salt on both sides.
• 3
  Prepare a classic breading station: Place a plate with plain flour, one with the whisked eggs (lightly beaten with a fork), and one with breadcrumbs.
• 4
  First, dredge the schnitzels in flour (tap off excess flour), then pull them through the egg, and finally coat them in breadcrumbs. Do not press the breadcrumbs firmly so that the breading can puff up nicely later.

Frying

• 1
  Heat plenty of clarified butter in a large pan. The schnitzels must be able to float in the fat.
• 2
  Fry the schnitzels in the hot fat until golden brown. Continuously swirl the pan slightly so that the hot fat runs over the top of the schnitzels – this creates the typical wavy breading (soufflé effect).
• 3
  Drain the finished schnitzels on kitchen paper and serve immediately with lemon wedges.