Wiener Schnitzel

Instructions

Preparation

• Prepare breading station: One large, flat plate each for breadcrumbs, beaten eggs, and flour.

• Freezer bag and meat tenderizer.

• Butter is much more expensive than vegetable fats or chemical butter phases. Clarified butter is even more expensive than normal butter. But believe me, if you're already buying an expensive veal leg for your expensive schnitzel, then invest a few more euros in really good clarified butter. Clarified butter not only doesn't brown and doesn't burn, but it simply tastes a thousand times better than anything else.

Preparation

• Cut the veal leg into slices of about 150 grams.

• Halve each slice of meat so that you have 75 gram pieces of meat that are relatively thick.

• Pound the pieces of meat into schnitzel 0.3 - 0.5 cm thick.

• Melt the clarified butter in a large pan.

• Moisten the pounded pieces of meat under running water.

• Roll the moistened pieces of meat in flour.

• Roll in the beaten egg.

• Roll in the breadcrumbs.

• Place the breaded schnitzel in the pan over high heat.

• Constantly move the pan back and forth so that the schnitzel does not stick to the bottom of the pan. The schnitzel should float in the clarified butter and the melted clarified butter should be able to flow over the surface of the schnitzel when the pan is swiveled.

• Swivel on each side until the desired golden brown color is achieved.

Serving

• Best with fresh potato salad or fried potatoes and cold-stirred cranberries.

• Simple, few ingredients but sooo delicious!