Alberto`s Wiener Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel
- 2 egg (s)
- Flour, for flouring
- Clarified butter, for frying
- Breadcrumbs
- salt
For the set:
- Lemons)
- Anchovy fillet (s)
- Capers
Print Recipe
Pin Recipe Instructions
- Knock the well hung veal schnitzel very lightly flat, add a little salt and flour evenly. Whisk the eggs with a fork. Dip the floured schnitzel evenly in it and rub them immediately through plenty of breadcrumbs (do not press the breading).
- Fry in clarified butter to almost 170 °. Move the schnitzel back and forth more often. Pour the lard on top with a spoon as well. After the underside has turned golden brown, turn the schnitzel over and let the underside also turn golden brown.
- Garnish with a slice of lemon and the classic Viennese garnish. Serve traditionally with potato salad.
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