So gelingt dir das perfekte Wiener Schnitzel mit einer luftigen krossen Panierung. 3 Wichtige Tipps

Welcome to the episode, today we're making Wiener Schnitzel.

The most important ingredient is a nice piece of veal, preferably veal fillet.

Cut the veal fillet from the whole piece and place it between plastic wrap.

Use a hammer to pound the veal until it's thin and tender.

Prepare a mixture of bio eggs and cream for the breading.

Make homemade breadcrumbs from stale rolls using a grater.

For the classic Wiener garnish, prepare lemon and capers.

Spray the meat with water before breading to help the coating stick.

Season the meat with salt and pepper before breading.

Coat the veal in flour, then dip it in the egg and cream mixture, and finally coat it in breadcrumbs.

Heat clarified butter and sunflower oil in a pan, using about 250g of each.

Fry the schnitzels in the hot oil until golden brown and crispy, ensuring they are cooked through.

Serve the schnitzel with lemon, capers, and lingonberries as garnish.

Equipment Needed

Dietary

Allergens