The Original Wiener Schnitzel (Viennese Breaded Veal Cutlet)

Equipment

• Fork (Ad)
• Meat mallet (Ad)
• Pan (Ad)

Ingredients

• 600 g Veal fricandeau or round (top round) , trimmed
• 2 pc(s). Eggs
• Salt
• Flour , fine (plain)
• Breadcrumbs
• Oil or clarified butter , for frying

US measures are rounded approximations – a kitchen scale is more accurate.

Nutrition & allergens AI estimate

per serving

Energy	430 kcal
Protein	38.3 g
Fat	21.5 g
Carbohydrates	21.2 g
of which sugars	1 g

Allergens

• Gluten
• Eggs
• Milk

AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.

Instructions

Preparation

1. 1

   Beat the eggs with a fork (do not blend).

2. 2

   Gently pound the schnitzels thin.

3. 3

   Season the schnitzels evenly with salt on both sides.

Breading

1. 4

   Place the schnitzels in the flour and turn to coat on both sides.

2. 5

   Then pull them through the beaten eggs.

3. 6

   Next, turn them in the breadcrumbs so the crumbs stick on both sides.

4. 7

   Gently press the crumbs on.

Frying

1. 8

   Place the schnitzels in hot oil and fry.

2. 9

   Turn and finish frying (3-5 min.), then drain on paper.

3. 10

   Serve with lemon. Enjoy your meal!