Wiener Schnitzel

For the Wiener Schnitzel, place the egg in a tight-fitting cup and shake vigorously. Then gently pound the schnitzel meat flat with a Schnitzel beater until it is large and thin (about 4 mm thick), then salt and pepper both sides.

Dredge the cutlets in flour, then drag through the shaken egg and finally turn in breadcrumbs until the whole cutlet is well breaded. Press down the breadcrumbs.

Heat clarified butter, lard or a mixture of both, place cutlets in hot fat and fry until floating. Pay attention to temperature, 180 degrees is ideal.

Turn once and remove after 3 to 5 minutes. Drain briefly on kitchen paper. Serve the Wiener Schnitzel with a slice of lemon and choose the salad as a side dish.

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