Original
Wiener Schnitzel

Name: Original Wiener Schnitzel
Cook time: 45 Minutes
Ingredients: 600g Veal fricandeau or shell (imperial cut), trimmed; Salt; Oil or clarified butter; 100g Flour; 2 Eggs; 150g Breadcrumbs (fine)

Ingredients for:

4 Portions

Preparation time:

45 Minutes

Ingredients

For the Schnitzel

600	g	Veal fricandeau or shell (imperial cut), trimmed
		Salt
		Oil or clarified butter

For the Breading

100	g	Flour
2		Eggs
150	g	Breadcrumbs (fine)

Ewalds Tip:

The authentic Wiener Schnitzel is made from veal, achieving exceptional tenderness and flavor when prepared from the veal loin or top round.

Preparation

Step 1

Beat the eggs lightly in a shallow bowl with a fork (do not whisk). Gently pound the schnitzels until they are evenly thin and tender.

Step 2

Evenly salt the pounded schnitzels on both sides and coat them completely in flour, making sure they are covered all around.

Step 3

Dip the floured schnitzels one by one into the beaten eggs, making sure they are fully coated with egg.

Step 4

Then coat them on both sides with breadcrumbs, gently pressing the breadcrumbs onto the surface.

Step 5

Place the schnitzels in hot fat, turn them, and cook for 3–5 minutes until done. Then let them drain on paper towels.

Step 6

Serve with lemon. Enjoy your meal!