Wiener Schnitzel

Serving: 405 g

Ingredients

• veal180 g
• breadcrumbs45 g
• eggs55 g
• flour20 g
• butter25 g
• lettuce50 g
• orange30 g

Recipe steps

1. Beat the veal out to about four millimetres, working from the centre outwards.
2. Set up flour, beaten egg and breadcrumbs, and coat the meat in that order, pressing the crumbs on only lightly.
3. Fry in plenty of hot butterfat, spooning it over and swirling the pan constantly.
4. The coating must puff away from the meat rather than cling to it; that souffled crust is what makes it a wiener schnitzel.
5. Drain, and serve with lemon and a simple leaf salad. Veal is traditional; pork makes it a schnitzel wiener art.

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