Das perfekte Wiener Schnitzel – So gelingt dir das Original garantiert! 🥩✨

Cut the veal into thin slices, about half a centimeter thick, without cutting all the way through, creating a butterfly cut.

Flatten the veal slices using the flat side of a meat mallet, being gentle to avoid tearing the meat.

Make small cuts in the schnitzel to prevent it from curling up during cooking.

Salt the schnitzels generously on both sides.

Prepare the breading station with flour in one bowl, beaten eggs mixed with milk in another, and breadcrumbs in a third bowl.

Heat a pan and add clarified butter until melted.

Coat each schnitzel in flour, shaking off the excess, then dip it in the egg mixture, letting it drip off, and finally coat it with breadcrumbs without pressing too hard.

Place the breaded schnitzels on a cutting board without stacking them to avoid sogginess.

Fry the schnitzels in the hot clarified butter, ensuring they stay in motion and spooning hot fat over them while cooking.

Once golden and crispy, remove the schnitzels and place them on kitchen paper to absorb excess fat.

Serve with lemon wedges and optionally with a green salad.

Equipment Needed

Allergens