How to make Wiener Schnitzel - Recipe in description

Beat the cutlets flat between a cut-up freezer bag (or between transparent film) using a pan, a meat tenderiser or the ball of the thumb.

Place the beaten eggs, breadcrumbs and flour, mixed with salt and pepper, each separately on a plate.

Turn the cutlets on both sides firstly in the flour, then in the egg; finally in the breadcrumbs and tap them off.

Fry the cutlets on both sides in concentrated butter that has been heated to a sufficiently hot temperature, until they are golden brown.

Leave the cutlets to drip dry on kitchen towels.

Rinse lemon under hot water, rub dry and cut it into eighths.

Wash the parsley, shake it dry and pluck off the leaves.

Serve cutlets with lemon and parsley.

Equipment Needed

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