Veal Wiener Schnitzel

Rating: 3.17 / 5.00 (12 Votes)

Total time: 45 min

Servings: 4.0 (servings)



First, portion the veal and lightly score the edges. Tenderize the cutlets, salting them a little on both sides.

Beat the eggs with a fork.

Dredge the escalopes in flour, pull them through the eggs and finally turn them in breadcrumbs, pressing the crumbs lightly to smooth them out. Gently shake off the cutlets.

Heat plenty of fat (depth about 2 to 3 cm) in a suitable frying pan.

Place the cutlets in the fat, shake the frying pan repeatedly to brown the cutlets, carefully turn them to the other side with the help of a meat fork, finish baking, lift them out of the frying pan.

Drain the cutlets, dry the excess fat with kitchen paper.

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