Vienna Schnitzel

Ingredients

• 4 thin veal cutlets (about 160-180 g each)
• 2 Eggs
• 150 g breadcrumbs
• 4 Tbsp sunflower oil
• 2 tbsp butter
• Salt
• ground pepper

Instructions

1. 1.

   Lightly pound the meat between two sheets of cling film.

2. 2.

   Place flour, beaten eggs, and breadcrumbs on a plate.

3. 3.

   Season the cutlets with salt and pepper; first coat in flour, then dip in eggs, and finally roll in breadcrumbs.

4. 4.

   Heat 2 tbsp oil in each pan and fry the cutlets for about 2 minutes per side until golden brown.

5. 5.

   Flip the cutlets, add 1 tbsp butter to each pan, and cook for another 2 minutes. Drain on kitchen paper and serve with fries and a small salad.