Wiener Schnitzel | Original Rezept in 3 Schritten | Die Frau am Grill

Cut the veal cutlets in half to create four schnitzels.

Cover the schnitzels with plastic wrap and pound them to about 30 cm in size using the flat side of a meat mallet.

Season both sides of the schnitzels with salt and pepper, about half a centimeter thick.

Prepare the breading station by cracking and whisking the eggs in a bowl.

Dredge the seasoned schnitzel in flour, ensuring it is lightly coated without pressing down.

Dip the floured schnitzel into the whisked eggs, using toothpicks to avoid sticky fingers.

Coat the schnitzel in breadcrumbs, ensuring it is fully covered.

Heat clarified butter and sunflower oil in a pan until it reaches 160 degrees Celsius.

Carefully place the schnitzels in the hot fat, ensuring they do not touch the bottom of the pan and are submerged.

Fry the schnitzels for about four minutes on each side until golden brown, occasionally basting with hot fat.

Remove the schnitzels from the pan and let them drain on kitchen paper.

Equipment Needed

Dietary

Allergens