Wiener Schnitzel
Everyone's favorite breaded steak!
Lay a piece of cling film on a cutting board, put on <quantity>1</quantity> veal topside fillet of approximately <quantity>180<unit>g</unit></quantity> and cover with another layer of cling film
Using a heavy tool, pound the veal from the center outward until it is <quantity>3<unit>mm</unit></quantity> thick
Place the fillet on a flat surface and season with salt to taste on both sides
Spray both sides with water
Crack <quantity>2</quantity> eggs into a bowl and whisk until well beaten
Season the eggs with a generous amount of salt and beat to combine
Place <quantity>2<unit>cups</unit></quantity> of all-purpose flour in a tray and <quantity>2<unit>cups</unit></quantity> breadcrumbs in another tray
Bread the meat in the flour, pressing lightly and turning to make sure it is well coated. Tap the meat to remove excess flour
Dredge the meat in the beaten egg and drain the excess
Dredge the meat in the breadcrumbs without pressing. Sprinkle the breadcrumbs over the meat to coat well
Place <quantity>½<unit>cup</unit></quantity> of vegetable oil and <quantity>½<unit>cup</unit></quantity> of clarified butter in a pan over medium high heat
Place the schnitzel in the pan, facing away from you to avoid splattering. Fry for 4-6 m until the bottom is golden brown. Turn over
Fry for 2m until golden brown and crispy
Remove from oil, place on paper towel to drain excess oil and season with flaky salt to taste. The wiener schnitzel is ready
Serve with a salad and a lemon wedge. Enjoy!
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