Wiener Schnitzel
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.
