This is the Real WIENER SCHNITZEL

Slice the top round veal into layers of 5 millimeters.

Tenderize and flatten the veal cutlets with a cast iron pan.

Season both sides of the veal with salt and pepper.

Prepare a breading station with all-purpose flour, beaten eggs, and homemade breadcrumbs from old kaiser breads.

Dip the veal cutlets in flour, then in the beaten eggs, and finally coat with breadcrumbs.

Heat clarified butter in a pan on the grill until hot.

Fry the breaded veal cutlets in the hot clarified butter until golden brown.

Cut miniature potatoes, toss with olive oil, rosemary, and sea salt, and roast in the oven at 180 degrees Celsius for 30 minutes.

Serve the schnitzel with warm potato salad and a slice of lemon.

Equipment Needed

Allergens