Wiener Schnitzel (veal cutlet) - Speciality in Austria

Wiener Schnitzel from calf is a speciality in Austria. I'll show you a recipe and you can try it at home.

For 4 persons:

• 4 veal cutlet
• salt
• pepper
• 3 eggs (whisked, for breading)
• approx. 150 - 200 g breadcrumbs (for breading)
• approx. 100-150 g flour (smooth, for breading)
• Buttered butter (to bake out)

Preparation:

For the Wiener Schnitzel, tenderly beat the veal with the cutlet tenderizer so that it is only a few millimetres thick. Season the meat on both sides with salt and pepper.

Prepare 3 flat plates for breading. The flour into the first plate, the whisked eggs into the second plate and the breadcrumbs into the third plate.

Now turn the veal cutlets first in flour, then draw them through the eggs and finally roll them in the breadcrumbs. Make sure that the meat is completely covered at each station.

In a large frying pan, heat butter lard and fry the schnitzels until they are golden brown in colour.

Remove and dab the excess fat with kitchen paper.

Good appetite dear readers and while cooking we hear Mozart:)