Wiener schnitzel

Name: Wiener schnitzel
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Veal cutlet (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 6 TABLESPOONS Milk; 6 TABLESPOONS Flour; 200 g Breadcrumbs; 250 g clarified butter; 7-10 Tbsp Lemon wedges, anchovies and capers; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Veal cutlet (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
6 TABLESPOONS Milk
6 TABLESPOONS Flour
200 g Breadcrumbs
250 g clarified butter
7-10 Tbsp Lemon wedges, anchovies and capers
7-10 Tbsp Cling film

Directions

1
Wash the meat, dab dry, cut in half as desired and tap flatter between 2 layers of foil. Season cutlets with salt and pepper. Whisk eggs and milk
2
Turn escalopes one after the other in flour, egg mixture and breadcrumbs. Heat 125 g clarified butter in 2 pans. Fry escalopes in portions for about 8 minutes while turning. Keep finished cutlets warm. Arrange schnitzels, garnish with lemon wedges, anchovies and capers