Recipe - Wiener Schnitzel

Ingredients for 2 People:
2 veal cutlets
1 lemon
1 tbsp flour
1 egg
5 tbsp bread crumbs
2 anchovies
2 tbsp lingonberry preserve
1 tbsp butter
oil
salt, pepper

Preparation:

Wiener Schnitzel

Pound cutlets until they are about 4 to 7 mm thick.

Squeeze half of the lemon and sprinkle both sides of the cutlets. Season with salt and pepper and dredge in flour.

Beat egg in a deep bowl and draw cutlets through so that they are completely coated with egg.
Then coat with bread crumbs. Be careful not to press on the bread crumbs too firmly.

Heat a generous amount of oil (clarified butter is even better) in a fry pan. The cutlets should be literally swimming in the oil, however the oil should not be too hot.
Place cutlets into the fry pan when the oil is hot. Fry on both sides about 2-3 minutes until golden brow. Swish the fry pan back and forth occasionally so that they brown evenly.
Finally add the butter to the pan and turn cutlets once.

Cut the remaining half lemon in slices and garnish with lingonberry preserve and anchovies.
Serve the Wiener Schnitzel together with the lemon slice on a preheated plate. I like Schnitzel best with fried potatoes or potato salad.

Note: The original Wiener Schnitzel is a breaded veal schnitzel fried golden brown and served with lemon, lingonberry preserve, and anchovies. Schnitzel „Wiener Art“ is always made from pork and is basically just a poor copy of the Wiener Schnitzel.

Recipes: austria • schnitzel • veal cutlet