Wiener Schnitzel Schritt für Schritt mit Thomas Sixt Chefkoch Anleitung gelingsicher zubereiten

Prepare the veal cutlets by flattening them with a meat mallet.

Boil 300 milliliters of chicken broth in a pot.

Peel the potatoes and slice them into 2-3 millimeter thick rounds.

Place the sliced potatoes into the boiling chicken broth for about 10 minutes until tender.

While the potatoes are cooking, prepare the marinade for the potato salad with diced red onion, sugar, salt, and vinegar.

Once the potatoes are cooked, drain them and mix them with the marinade.

For the schnitzel, set up a breading station with flour, beaten eggs, and breadcrumbs.

Season the flour with salt and pepper before coating the veal cutlets in it.

Dip the floured cutlets into the beaten eggs, then coat them with breadcrumbs.

Heat sunflower oil in a pan over medium heat and fry the schnitzels until golden brown on both sides.

Remove the schnitzels from the pan and place them on paper towels to absorb excess oil.

Serve the schnitzels with lemon wedges and the potato salad.

Equipment Needed

Allergens