How to make Wiener Schnitzel

Flatten both sides of the veal cutlets with the back of a knife.

Season the veal cutlets on both sides with salt and pepper.

Beat eggs roughly. Parts of the egg white should still be seen. This will allow the coating to “puff” up.

Dip cutlets into egg and drip off excess.

In a suitable plate, transfer a portion of bread crumbs. Coat cutlets with Semmelbrösel.

Heat enough oil for frying. Non-stick frying pan requires only little oil for frying.

Fry the Wiener Schnitzel on one side for 4 to 5 minutes or until golden brown and turn it to the other side.

Garnish the Schnitzel with lemon slices and serve immediately.

Equipment Needed

Allergens