Fry the Schnitzel in enough butter or lard. During cooking, press the Schnitzel lightly with the back of a spoon. An original Wiener Schnitzel is served with lemon slices that is squeezed over the meat. If liked anchovies and capers can also be served.
Ingredients
4 veal fillets (approx each 200g)
salt and pepper
2 tbsp flour
3 eggs
150g breadbrumbs
butter, lard or cooking oil
Flatten the meat with a rolling pin or meat hammer. Season with salt and pepper and then coat in flour. Coat in beaten egg and then coat in breadcrumbs. Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Approx. 4 mins on both sides. Serve with German potato salad, fried potatoes or Spaetzle. Once cooked serve straight away. Do not keep warm in aluminium foil as the coating will go all soft and soggy.
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