Cooking with Jan, Ep. 41 Wiener Schnitzel

Prepare the schnitzel by flattening the veal cutlets with a mallet, using plastic foil to protect the meat.

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

Beat the eggs, leaving some egg white runny.

Coat the cutlets in flour, then dip them in the beaten eggs, and finally coat with breadcrumbs.

Heat a pan with a good portion of neutral oil and a little pork fat for flavor.

Fry the schnitzel in the hot oil for about a minute and a half on each side until golden brown.

Remove the schnitzel and place on a paper towel to absorb excess fat.

Serve the schnitzel with a slice of lemon and the fried potatoes.

Equipment Needed

Dietary

Allergens