Das perfekte Wiener Schnitzel | DW Deutsch

Cut the veal into cutlets.

Gently pound the veal cutlets to flatten them, being careful not to destroy the structure of the meat.

Lightly salt the veal cutlets.

Prepare a breading station: first, dip the cutlets in flour, then in beaten eggs, and finally coat them with breadcrumbs, pressing gently to adhere the breadcrumbs.

Heat clarified butter in a pan and add a bit of sunflower oil to prevent burning.

Fry the breaded cutlets in the hot fat, keeping them moving in the pan to ensure even browning.

Once the schnitzel is golden brown, remove it from the pan and let it drain on paper towels.

Serve the schnitzel with potato salad.

Equipment Needed

Dietary

Allergens