WMF WienerSchnitzel Recipe

Pound the veal schnitzel thinner between two pieces of cling film using a small saucepan.

Season the schnitzel with salt, freshly ground pepper, and finely grated lemon zest from an untreated lemon.

Set up a breading station with three large shallow bowls: one with flour, one with breadcrumbs, and the center one with whisked eggs and a bit of mineral water.

Carefully turn the schnitzel in the flour, then the egg mixture, and finally the breadcrumbs, pressing gently into the breadcrumbs.

Heat enough oil in a large pan over medium heat so the schnitzel can swim in it.

Once the surface of the oil begins to move slightly, lay the breaded schnitzel in the pan.

Fry the schnitzel for 2 to 3 minutes on each side until golden brown, turning only once.

Move the pan from time to time so the oil goes over the schnitzel for crispier breading.

Once done, pour the used oil out of the pan and melt a piece of butter over low heat.

Briefly turn the schnitzel over in the melted butter.

Place the finished schnitzel on paper towels to absorb excess fat.

Arrange the schnitzel on a plate with traditional slices of lemon and serve with fried potatoes and a crispy salad.

Equipment Needed

Dietary

Allergens