Wiener Schnitzel

Ingredients for 4 servings:

• 400 g veal escalope from the topside
• 3 eggs
• 50 ml cream
• e.g. breadcrumbs
• n. B. Flour
• salt and pepper
• lots of oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

crispy and flat

Wrap the meat in freezer bags and flatten it with a flat object until it is thin and flat. You can use a flatiron for this, but in a pinch, a frying pan or something similar. Once the meat is ready, it’s best to set up a breading station. To do this, position three large, flat containers next to each other. Place the flour mixture in the first container, the egg mixture in the second container, and the breadcrumb mixture in the third container. Mix the flour in the first container with salt and pepper. Add the cream to the eggs in the second bowl. Whisk both together. The third container contains the breadcrumbs. Start with the flour. Coat the meat well on both sides. Then dip the meat in the egg mixture. Finally, add the meat to the bowl with the breadcrumbs. Cover well so that no part of the meat is left uncovered! Heat the oil in the pans. When cooking schnitzels, the oil temperature must remain consistently high. Since the schnitzel cools down when it’s dipped in the water, professionals always use two pans. First, the meat goes into the first pan for about a minute. Then, with the other side down, it goes into the second pan. In the meantime, the oil in the other pan has a chance to heat up again. To keep the breading extra light, shake the pan a bit at the end so the fat is on top of the schnitzel. This goes well with potatoes and cucumber salad.