Wiener Schnitzel

Ingredients for 2 servings:

• 2 veal escalopes
• 2 eggs
• 1 tbsp cream, half whipped
• Breadcrumbs
• Clarified butter
• salt and pepper
• 3 tbsp flour
• 2 tbsp paprika powder, sweet

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Don’t let the butcher slice the veal schnitzels too thinly. These should be placed between cling film at home. Crack the eggs and mix them with the semi-whipped cream. Season the egg mixture generously with salt and pepper. In a second bowl, add about 2 to 3 tablespoons of flour and mix the flour with 2 tablespoons of sweet paprika. In a third bowl, add a generous amount of breadcrumbs (buy them from a bakery or make your own from dry toast or white bread). First, coat the schnitzels in flour and shake off any excess flour. Then dip them in the egg and cream mixture and finally coat them thoroughly with breadcrumbs. There are two ways to fry these schnitzels perfectly. The professional version: Heat a lot of clarified butter or neutral oil in three large, deep pans. Use a wooden spoon to check whether the heat is right – you’ll see bubbles form on the wooden spoon. Then take the schnitzels, drag them through the first pan for about 10 seconds, remove them immediately, drag them through the second pan for another 8-10 seconds, remove them, and finally add them to the third pan for 8 seconds. Drain – done. Okay, that’s a lot of work. The realistic version: Heat a large pan. Add enough clarified butter so that the schnitzels float slightly. Reduce the heat a bit and add the schnitzels. Shake the pan frequently so that the fat drizzles over the top layer of the schnitzel. Once the desired degree of browning is achieved, turn the schnitzel over. As soon as the desired degree of browning is achieved, remove the meat and drain on a kitchen towel. Enjoy with a delicious sauce or, the original way, with lemon wedges.