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…
Ustensiles
Ingrédients — 2 parts
Préparation
Take the veal cutlets out of the refrigerator one hour before preparation.
With the meat hammer make the cutlets about 2 mm thick.
Prepare three plates: one with flour, one with the beaten egg and one with breadcrumbs.
Season the cutlets with salt and pepper.
Bread the cutlets by passing them successively in the flour, the beaten egg then the breadcrumbs, pressing well.
Heat the butter in a pan over medium heat until it is liquid.
Cook the cutlets in the hot butter for about 3 minutes on each side, until golden brown.
Serve the Viennese schnitzels with lemon wedges.