Classic Schnitzel

Ingredients

• 1 cucumber
• Salt
• 0.5 bunch spring onions
• 1.5 tbsp lemon juice
• 3 tbsp sunflower oil
• pepper (ground)
• sugar (optional)
• 2 tbsp flour
• 2 Eggs
• 125 g breadcrumbs
• 4 veal schnitzels about 160 g each (e.g., from the upper cut)
• 3 tbsp clarified butter

Instructions

1. 1.

   Wash the cucumber, halve it lengthwise, remove seeds, slice into rounds, mix with 1 tsp salt and let sit for about 30 minutes. Wash and trim the spring onions, cut into thin julienne strips. Rinse the cucumber slices, squeeze out excess water, then combine with spring onions, 2 tbsp lemon juice and oil; season with salt, pepper and a touch of sugar to taste.

2. 2.

   Place flour, eggs, and breadcrumbs each in separate shallow dishes or plates. Beat the eggs.

3. 3.

   Wash the meat, pat dry, if necessary pound thin (about 4 mm) and season both sides with salt and pepper. Dredge in flour, dip through egg, then coat with breadcrumbs, pressing lightly. Fry in hot clarified butter for about 5 minutes on each side until golden brown, spooning hot fat over the schnitzels occasionally and turning once.

4. 4.

   Drain on kitchen paper and serve plated with salad.