VIDEO: Prepare schnitzel Viennese style

"Wiener Schnitzel" can only be called a breaded schnitzel from veal - it was decided that way at some point. It doesn't look quite so strict with "Schnitzel Wiener Art": Pork or turkey meat can be hidden behind it.

How to prepare the Wiener-style schnitzel

1. Place the cutlet meat between two lightly oiled cling film and knock it out 4-5 mm thin. Do not use a meat tenderizer for this, which would only destroy the fiber structure of the meat. A plate iron or alternatively a pan or pot base is better.
2. Season that meat with salt and pepper.
3. To the Bread Now prepare 3 plates: the flour, lightly seasoned with salt and pepper, is placed on the first plate, and whisked with the cream on the second plate Eggs and the freshly grated breadcrumbs on the last plate.
4. Now turn the schnitzel first in flour - knock off any excess flour - then in the egg and finally in the breadcrumbs (if necessary, press the breading on with your fingers).


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5. Heat the clarified butter in a high pan. The schnitzels must be fried floating in the hot fat by gently rocking the pan from time to time. In this way, the Wiener Schnitzel gets its characteristic, loose, slightly wavy breading.
6. The meat is ready when both sides are baked until golden.
7. Remove the schnitzel from the pan and drain on paper towels. The Wiener Schnitzel is traditionally served with a lemon wedge.