Wiener Schnitzel

For the Wiener Schnitzel, tenderize the veal with the Schnitzel knocker so that it is only a few millimeters thick. Salt and pepper the meat on both sides.

Prepare 3 shallow plates for breading. Put flour in the first plate, beaten eggs in the second and breadcrumbs in the third.

Now turn the veal cutlets first in flour, then through the eggs and finally roll in the breadcrumbs. Make sure that at each station the meat is completely covered.

Heat clarified butter in a large skillet and fry the cutlets until they are a golden brown color.

Remove and dab off excess fat with paper towels.

The Wiener Schnitzel is classically served with parsley potatoes or potato salad.

Check out our “step by step” instructions for this Wiener Schnitzel recipe now!

How to properly bread your schnitzel is shown in this simple video tutorial.

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