Wiener Schnitzel
Recipe for 4 portions
4 pieces of veal schnitzel from the joint, ca. 120–140 g
60 g flour
80 g white breadcrumbs
2 eggs
Milk, salt
Oil for frying
Pound out the veal schnitzel pieces (not too thin—about 4 mm is right), salt lightly and cover with flour on both sides. Then dip them into the egg yellow—which contains a few drops of milk—and allow any excess to drip off. Coat the egg-covered pieces on both sides with breadcrumbs and lightly press on the crumbs which have adhered.
Heat in a flat pan just enough oil and add only as many schnitzel as have room to “float” together. The undersides should be golden-yellow to brown after around 1 ½ minutes, after which one turns the schnitzels and fries them light brown on the other side, as well.
During frying, shake the pan repeatedly so that the hot oil also runs over the top side of the schnitzel and the breading swells. After removal, allow to drip dry on (or pat dry with) a paper towel. Serve completely dry—no sauce—with lemon slices.
