Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 630 / Protein 43g / Carbohydr. 76g / Fat 15g
Ingredients (4 servings)
|butter for frying|
frying pan, tongs, meat tenderizer, whisk, cutting board, knife, large bowls
A dry, medium bodied Veltliner is the classic Austrian wine choice for authentic schnitzel. The acidity of the lemon harmonizes well with the wine’s pepper notes.
In a large bowl, whisk together eggs and milk.
large bowl, whisk
4 eggs / 100 ml milk
Cut veal into approx. two finger thick butterflied portions.
cutting board, knife
500 g veal
Beat out the veal as thinly as possible without making holes in it.
meat tenderizer, cutting board
Season cutlets with salt and pepper. Dredge each piece in flour and afterwards in the egg mixture. Set aside.
200 g flour / salt / pepper
Next, dredge the cutlets in breadcrumbs.
200 g breadcrumbs
In a frying pan, fry schnitzel in some butter over medium heat until golden brown and crispy. Season once more with salt. Serve with a lemon wedge and enjoy with some homemade potato salad!
frying pan, tongs
1 lemons / butter for frying / salt