vegetable oilfor frying, or clarified butter / pork lard
Instructions
Cover the slice of veal with a plastic wrap and pound it until it’s thin. Thanks to the plastic wrap, you won’t damage the surface of the meat, and cleaning up the kitchen worktop later will be a lot easier.
Prepare the ingredients for coating. When coating it in flour and breadcrumbs, a sheet of aluminum foil has proved the best for me. Whip the eggs with a fork in a large shallow bowl (the pounded slices of meat get larger).
Coat the meat in the flour first, then put it in the whipped eggs and lastly, coat it lightly in the breadcrumbs. Don´t press the breadcrumbs into the meat slices.
Heat a large amount of fat in a pan.
Fry the Wiener Schnitzel in a thick layer of fat on both sides (it shouldn’t stick to the bottom of the pan) until it turns golden brown.
After taking it out of the pan, place the Wiener Schnitzel on a paper towel to drain off the excess fat.
Notes
Serve with your choice of a potato side dish and garnish the Wiener Schnitzel with slices or edges of lemon.