ORIGINAL LECKER WIENER SCHNITZEL

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork cutlet

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Take veal cutlets from the fridge.

Go to the supermarket to buy veal and pork schnitzel.

Select 178 grams of veal schnitzel and 400 grams of pork schnitzel.

Pound the veal and pork schnitzel to make them thinner using a meat mallet.

Cover the schnitzel with plastic wrap before pounding to prevent tearing.

Pound evenly to ensure even cooking.

Prepare the breading station with flour, beaten eggs, and breadcrumbs.

Moisten the schnitzel slightly before breading.

Coat the schnitzel in flour, then dip in the egg mixture, and finally coat with breadcrumbs.

Press the breadcrumbs onto the schnitzel to ensure they stick well.

Heat clarified butter in a pan over medium heat until hot.

Fry the schnitzel in the hot clarified butter until golden brown on both sides.

Serve with lemon slices and anchovies on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens