Classic Wiener Schnitzel

Ingredients

• 650 g veal (from the shank)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 Eggs
• 80 g breadcrumbs
• vegetable oil (for frying)
• 1 tbsp butter
• lemon wedges
• parsley

Instructions

1. 1.

   Slice the veal from the shank into four even pieces with a sharp knife. Place the slices between two sheets of plastic wrap and gently flatten them with a meat mallet or the bottom of a pan.

2. 2.

   Remove the plastic and season both sides of each slice with salt and pepper.

3. 3.

   Place the flour in a shallow dish and dredge the schnitzels in it.

4. 4.

   Beat the eggs in a bowl with a whisk. Dip the floured slices into the egg, then coat them lightly in breadcrumbs, pressing gently so the coating stays loose for frying. Set all coated slices on a rack until ready.

5. 5.

   Heat plenty of oil in a hot pan and fry each side about 2 minutes until golden brown.

6. 6.

   Flip and fry the other side another 2 minutes until golden. Add butter at the end and give the schnitzels a quick flip to coat with melted butter.

7. 7.

   Drain on a rack and serve garnished with lemon wedges and parsley as desired.