Vienna-Style Schnitzel

Ingredients

• 4 slices veal schnitzel (about 140 g each)
• 2 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• Salt
• ground pepper
• Vegetable oil for frying
• 1 tbsp butter
• lemon wedges for garnish

Instructions

1. 1.

   Wash the schnitzels, pat dry and flatten between two sheets of cling film to about 3-4 mm thickness. Place the flour, whisked eggs, and breadcrumbs each in separate bowls. Season the schnitzels with salt and pepper, dredge in flour, then dip through the eggs, and coat lightly with breadcrumbs—press gently but do not squeeze too hard. Fry in hot oil in a large pan for about 2 minutes until golden brown. Flip, cook the other side for 1-2 minutes almost done, then add butter. Flip again, finish cooking to golden brown, and drain on kitchen paper.

2. 2.

   Serve garnished with lemon wedges