Wiener schnitzel

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Dab schnitzel dry. Place them individually between a freezer bag cut open lengthwise or two layers of cling film.

2. 2

   Flatten the cutlets, i.e. beat them thinly, e.g. with a flattening iron or the bottom of a saucepan. Season each side of the schnitzel with salt and pepper.

3. 3

   Either whip the cream until semi-stiff and whisk with the whole eggs in a deep plate. Or separate the eggs, beat the egg whites until stiff and fold into the egg yolks. Spread the flour and breadcrumbs separately on two large flat plates.

4. 4

   First turn a cutlet in the flour. Then shake off the excess flour lightly or tap carefully with your hands.

5. 5

   Pull the floury schnitzel through the whisked eggs and let it drip off a little.

6. 6

   Finally, turn the schnitzel in the breadcrumbs, but do not press the breadcrumbs down, otherwise they will not wavy around the schnitzel. Bread a second schnitzel in the same way. Then fry the cutlets immediately, otherwise the panandella will become too moist.

7. 7

   Do not heat 100 g of lard in two large pans, otherwise the breadcrumbs will burn. Put 1 escalope each in a pan and fry them floating at medium heat. While doing so, carefully tilt the pan or repeatedly pour the hot lard over the escalopes.

8. 8

   This keeps the breading loose and wavy.

9. 9

   As soon as the underside is golden (after 2 to 4 minutes), turn the escalopes and fry them on the second side until golden. Drain the finished cutlets on kitchen paper and keep warm in a hot oven (approx. 50 °C).

10. 10

    Bread the rest of the escalopes and fry them. Garnish with lemon wedge, anchovies and capers. Potato salad tastes good with it.

Nutrition Facts

KCAL
560 kcal

CARBS
47 g

FATS
18 g

PROTEINS
48 g