Wiener Schnitzel

Method

1. 1
   • veal escalopes 4
   • salt to taste
   • black pepper to taste

   Season the veal escalopes — Season the veal escalopes with salt and pepper on both sides.

2. 2
   • veal escalopes 4
   • wheat flour 80 g
   • egg 2
   • breadcrumbs 120 g

   Bread the escalopes — Set up three shallow dishes: flour, beaten egg, and breadcrumbs. Dredge each escalope in flour, then egg, then press into the breadcrumbs to coat evenly.

3. 3
   • butter 100 g
   • vegetable oil 3 tbsp

   Fry the schnitzels golden — Heat the butter and oil in a large frying pan until foaming. Fry the schnitzels two at a time for about 3 minutes per side, shaking the pan gently so the crust puffs, until deep golden.

   ⏱10 min
4. 4
   • lemon 1
   • fresh parsley 2 tbsp

   Drain and serve with lemon — Drain briefly on paper towels, scatter with parsley, and serve immediately with lemon wedges.