Wiener Schnitzel


Servings: 2
Cooking time: 30 min

The calling card of Austria, juicy, soft, Viennese schnitzel in golden crispy breading

Ingredients


veal shank 500 g
eggs 2 pcs
flour 4 tbsp.
milk 100 g
dry white bun 1 piece
lard 200 g
salt, ground black pepper to taste
FLAVORED BUTTER:
softened butter 50 g
parsley leaves 5 g
lemon 1/2 pc
salt to taste

Instructions


Step 1

For the flavored oil, chop the parsley, combine it with the oil, add the zest of half a lemon, salt and mix thoroughly.

Step 2

Crush the bun in a blender.

Step 3

Cut the meat across the fibers into two even pieces. Then cut each piece in the same way, without cutting all the way through, and unfold into a butterfly. Cover the meat with foil, baste well, salt and pepper.

Step 4

Prepare the leeson. Beat the eggs with milk and salt.

Step 5

Coat the meat in flour, then in the leeson and then in breadcrumbs.

Step 6

Heat the lard well and fry the meat over high heat until golden on both sides. Place the finished schnitzel on a paper towel.

Step 7

Serve with flavored butter and lemon slices.


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