Vienna Schnitzel with Lemon

Ingredients

• 1 untreated lemon
• 4 Tbsp breadcrumbs
• Salt
• black pepper (freshly ground)
• a pinch paprika powder (sweet)
• 4 veal cutlets (about 160 g each)
• 2 tbsp flour
• 1 egg
• 60 g clarified butter

Instructions

1. 1.

   Wash the lemon under hot water, dry it and grate the zest finely. Squeeze out the juice. Mix the zest with the breadcrumbs, add a little salt, pepper and paprika.

2. 2.

   Wash the cutlets, pat them dry and lightly flatten if desired. Drizzle with lemon juice and dust both sides with flour. Beat the egg in a shallow dish. Dip each cutlet first in the egg, then coat both sides in the lemon-breadcrumb mixture, pressing firmly to adhere.

3. 3.

   Heat the clarified butter in a large pan. Fry the cutlets on both sides for about 5 minutes until golden brown, basting frequently with the butter.

4. 4.

   Serve the lemon schnitzels with, for example, potato puree topped with chives and roasted onions.