Viennese veal cutlets
Wiener Schnitzel, a classic of Austrian cuisine, is a thin slice of breaded veal, fried until golden brown and crispy. Traditionally served with a lemon wedge, it can be accompanied by a potato salad or mashed potatoes for a complete…
Ingrédients pour 2 parts
- 1 egg
- 20 g. butter
- 1 g. sea salt
- 25 g. breadcrumbs
- 200 ml. frying oil
- 1 g. black pepper
- 2 citron
- 2 veal cutlets
Ustensiles
- frying pan
- meat hammer
- 3 assiettes plates
Préparation
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Take the veal cutlets out of the refrigerator one hour before preparation.
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With the meat hammer make the cutlets about 2 mm thick.
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Prepare three plates: one with flour, one with the beaten egg and one with breadcrumbs.
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Season the cutlets with salt and pepper.
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Bread the cutlets by passing them successively in the flour, the beaten egg then the breadcrumbs, pressing well.
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Heat the butter in a pan over medium heat until it is liquid.
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Cook the cutlets in the hot butter for about 3 minutes on each side, until golden brown.
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Serve the Viennese schnitzels with lemon wedges.