Vienna Schnitzel

Ingredients

• 4 thin veal cutlets (about 160 g each)
• 100 g flour (Type 405)
• Pepper
• Salt
• 2 Eggs
• 4 Tbsp breadcrumbs
• 250 ml neutral rapeseed oil
• 1 Organic lemon

Instructions

1. 1.

   Beat the cutlets flat. Mix the flour with salt and pepper. Dredge each cutlet first in the flour mixture, then dip it into a shallow dish of beaten eggs, and finally coat it with breadcrumbs.

2. 2.

   Heat the rapeseed oil in a pan; fry the breaded cutlets for about 3 minutes on each side until golden brown, remove them, and drain excess oil on paper towels. Wash, dry, and cut the lemon into wedges to serve alongside.