Wiener Schnitzel

Shopping list

• 4 piece veal escalopes — about 150g each, pounded thin

  Sub
• 1 tsp salt

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub
• 80 g plain flour

  Sub
• 2 piece eggs — beaten

  Sub
• 150 g fine dry breadcrumbs

  Sub
• 150 ml clarified butter or vegetable oil — for frying

  Sub
• 1 piece lemon — cut into wedges

  Sub
• 0.5 bunch fresh parsley — chopped (optional)

  Sub

Step by step

1. 1

   Pat the veal escalopes dry with kitchen paper and season both sides with salt and black pepper.

2. 2

   Set up three shallow bowls: one with the plain flour, one with the beaten eggs, and one with the breadcrumbs.

3. 3

   Dredge each escalope in flour, shaking off any excess. Dip into the beaten egg, ensuring full coverage, then press firmly into the breadcrumbs, coating both sides thoroughly. Press gently to help the breadcrumbs adhere.

4. 4

   Place the breaded escalopes on a plate and refrigerate for 10– 15 minutes to help the coating set.

5. 5

   Heat the clarified butter or oil in a large frying pan over medium-high heat. The fat should be about 5mm deep. Test with a breadcrumb — it should sizzle immediately.

6. 6

   Carefully add one escalope at a time (do not overcrowd the pan). Fry for 3– 4 minutes on the first side until golden brown and crisp.

7. 7

   Flip gently with a wide spatula and fry for another 2– 3 minutes on the second side until golden and cooked through. The breadcrumb coating should be puffed and crisp.

8. 8

   Remove to a plate lined with kitchen paper to drain briefly. Repeat with the remaining escalopes, adding more fat to the pan if needed.

9. 9

   Serve immediately with lemon wedges on the side and a sprinkle of fresh parsley if desired. Traditionally accompanied by potato salad or buttered parsley potatoes.