Viennese Veal Schnitzel with Lemon

What you need

• 600 g (1 lb 5 oz) veal escalopes, 4 slices from the leg, about 150 g (5 oz) each; pork loin makes the pork version, Schnitzel Wiener Art
• 1 tsp salt
• 60 g (1/2 cup) all-purpose flour
• 2 large eggs
• 2 tbsp milk
• 120 g (1 1/2 cups) fine dry breadcrumbs
• 400 g (1 3/4 cups) clarified butter, or lard, for frying
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Sandwich each veal escalope in plastic wrap and pound it with the flat side of a meat mallet to an even 4-5 mm (1/4 in), working from the centre outwards.

2. 2

   Nick the edges in two or three places so the meat stays flat in the pan.

3. 3

   Set out three wide plates: the flour in the first, the eggs beaten with the milk in the second and the breadcrumbs in the third.

4. 4

   Season the veal on both sides with the salt just before coating it.

5. 5

   Turn each escalope in the flour and shake off the excess. Draw it through the egg and let the excess drip off.

6. 6

   Lay it in the breadcrumbs, scatter more crumbs over the top and press only lightly so the coating stays loose. Fry straight away.

7. 7

   Heat the clarified butter in a deep frying pan about 24 cm (9 in) across to 175 °C (350 °F). It should be about 1 cm deep.

8. 8

   Fry one schnitzel at a time, keeping the pan moving, swirling it or spooning hot fat over the top so the crust lifts away from the meat in loose waves.

9. 9

   Fry until deep golden underneath, 1 1/2-2 min, then turn and fry the second side for 1 1/2-2 min. The thin meat is cooked through once both sides are golden.

10. 10

    Lift onto paper towels for a few seconds to drain. Keep warm in a low oven while frying the rest.

11. 11

    Serve at once with the lemon wedges.

Imported from figlmueller.at. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.