Wiener Schnitzel
Portionen
2 servings
Vorbereitung
10 minutes
Kochzeit
3.5 hours
1
First set up the "pannier line", you will need 3 plates in total. Put the wheat flour on the first plate, roughly beat the egg on the second plate (it should not be too fine) and put the breadcrumbs on the last plate.
2
Remove the veal escalopes from the packaging, pat them dry and then pat them flat. Simply place some cling film over the meat and pound it flat with a meat tenderiser.
3
Place the pan over the Turbo Zone, add the fat to the pan and heat to about 180 degrees. In the meantime, bread the veal escalopes. First season with salt and pepper and then turn in the flour until the entire schnitzel is covered.
4
Then pull the meat through the beaten egg, drain briefly and finally turn in the breadcrumbs. Then fry the cutlets directly in the hot fat, using a spoon to keep pouring the hot fat over the cutlets.
5
Drain the finished wiener schnitzels on kitchen paper and serve with a lemon wedge. As a side dish, I recommend a delicious potato salad. Enjoy your meal!