Schnitzel
Austrian
Flatten the cutlets evenly and shake off excess flour before coating. Fry with space around each one and serve the lemon at the table to keep the crust crisp.
- Servings (recipe yield)
- 4 servings
- Prep time
- 15 min
- Cook time
- 6 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 4 veal cutlets (1 ~ 150g)
- 2 eggs
- 1 lemon
- 100g flour
- 150g bread crumbs
- 100g butter (or even better clarified butter)
Instructions
- Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)
- Wash the veal and gently dry it with kitchen roll.
- Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender)
- Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)
- Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)
- Fry the veal on each side until it is gold brown. (e.g. 3 min on each side)
- Serve with a piece of lemon.
Source: Public Domain Recipes · Tobias & Alexandra Grimm · Recipe source · Public-domain source license