The Wiener Schnitzel has always been a bit of a mystery for me. I never got it in Germany like the Austrians prepare it.
Put plenty of oil in a high pan (at least 1 liter of oil).
Have the butcher cut the schnitzel as thinly as possible. Do not beat the schnitzel (as is common in Germany) by knocking them. The schnitzels should retain their meat structure as much as possible, so cut them as thinly as possible. If the butcher has cut the slices too thick then press them flat with the back of a knife but never knock! This destroys the structure of the meat and affects the taste and the perceived firmness.
Place flour on one plate, breadcrumbs or breadcrumbs on another plate and mix in the pepper, salt, a pinch of sugar and paprika powder. Place the egg or the mixture of egg and yolk on a plate. Prepare an extra plate for the breaded schnitzel and an extra plate for the fried schnitzel. Heat the oil.
Remove tendons and fat from the schnitzel. Then turn in the flour, making sure that the entire surface of the schnitzel is covered with flour. Then dip into the egg mixture until the entire surface of the schnitzel is wetted. Then bread with the breadcrumbs. (Tip: cold water cleans egg-flour-sticky hands quickly and easily before breading.)
The breaded schnitzel should never touch the bottom during the roasting process. The schnitzel must be permanently scooped with the hot oil with a ladle. This means that you have to stand and constantly scoop hot oil over the schnitzel floating on the surface. The better and more often you do it, the more characteristic air bubbles will form on the Wiener Schnitzel. The schnitzel is ready when the cook likes the degree of browning. The schnitzel are done before the breading anyway, so the optics are more decisive when you take the schnitzel out of the pan. They should be golden yellow, crispy and tender.
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