Ingredients for the Viennese schnitzel recipe 4 beef schnitzels (160 g each) 1 pinch of salt 150 gr non-slip flour 2 eggs 300 grams of bread crumbs 1 pack of oil or clarified butter 1 lemon
Place the schnitzel between the cling film and tap lightly with the mallet. Salt the meat on both sides, sprinkle with flour, beat lightly, dip in eggs and dust with breadcrumbs. Fry the schnitzel until golden brown, about 2 inches high. Shake the pan a little while cooking so that the chops turn evenly golden. Remove the schnitzel and drain on kitchen paper. Cut the lemon into slices and decorate the finished Wiener Schnitzel with lemon slices.
The classic Wiener Schnitzel is served with potatoes with parsley or potato salad as a side dish. Make sure there is enough oil for the schnitzel to float. When using oils, tasteless types such as rapeseed oil, corn oil or sunflower oil should be preferred. Schnitzel should be cooked immediately after breading so that the breads are crispy. A pinch of mineral water also makes the batter of fluffy eggs fluffier, that is, more air pockets are formed.