Have the butcher cut beautiful veal escalopes and cut them lightly at the edges. Cover the schnitzel with cling film and plate gently (pound). The strength of the schnitzel is individually tailored to personal taste, but normally measures approx. 6 mm. Salt the schnitzel evenly on both sides.
Beat the eggs lightly with a fork. Turn the veal escalopes in flour on both sides, pull them through the eggs and then turn them in breadcrumbs, gently pressing the breadcrumbs down. Gently shake off the schnitzel and remove any excess crumbs.
Heat plenty of clarified butter in a suitable pan about 2 - 3 cm high. Place the schnitzel in the hot fat and brown while rocking the pan repeatedly. Then carefully turn with a meat fork and finish baking from the other side. Lift out of the pan with a baking shovel.
Drain the schnitzel, dab off the excess fat with kitchen paper and serve garnished with a lemon wedge.
Suitable side dishes are potato salad, cucumber salad, lamb`s lettuce or parsley potatoes.
Important: NO sauce is served with Wiener Schnitzel!
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