Wiener Schnitzel (classic breaded veal escalope)

Wiener Schnitzel (classic breaded veal escalope)

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 482 kcal
, Fat: 27 g
, Carbohydrate: 22 g
, Protein: 37 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

For the crumb coating

4 veal steaks (e.g. leg, Natura Veal, each approx. 150 g), pounded flat by the butcher
¾ tsp salt
a little white flour
1 egg, beaten
100 g breadcrumbs

To fry

6 tbsp clarified butter
1 organic lemon, cut into wedges
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How it's done

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Preheat the oven

Preheat the oven to 60°C, warm the platter and plates.

For the crumb coating

Salt the steaks. Empty the flour and breadcrumbs into two separate shallow dishes and the egg into a deep dish. In batches, coat the steaks in the flour, shake off the excess, then dip both sides in the egg. Coat the schnitzel in the breadcrumbs, pressing firmly on the crumb coating.

To fry

Heat the clarified butter in a frying pan. Reduce the heat, fry 2 schnitzel over a medium heat for approx. 2 mins. on each side until golden. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining schnitzel in the same way. Serve with the lemon wedges.

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