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Wiener Schnitzel
Thin, tender breaded and fried cutlets, crisp on the outside and juicy within.
Zutaten
- 4 pork or veal escalopes, pounded thin
- 100g flour
- 2 eggs, beaten
- 150g breadcrumbs
- Oil and butter for frying
- Lemon wedges
- Salt
Zubereitung
Season the escalopes with salt, then coat in flour, shaking off the excess.
Dip in the beaten egg, then press into breadcrumbs to coat evenly.
Fry in a mix of hot oil and butter for 2-3 minutes per side until golden and crisp.
Drain on paper towels. Serve immediately with lemon wedges and a simple potato salad.
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