A classic Austrian recipe in which thinly pounded beef is coated in flour, egg, and breadcrumbs, then fried crisp in butter. Crispy on the outside and tender on the inside, this schnitzel comes together quickly for dinner, served with a lemon wedge and potato garnish.
Pound the veal between two layers of plastic wrap until thin, then season with salt and black pepper.
Coat the meat in flour, then beaten egg, then breadcrumbs, in that order.
Heat the butter in a wide pan and fry the schnitzels over medium heat until golden brown on both sides.
Drain excess oil on a paper towel, then serve hot with lemon wedges.
Important: If you don't pound the meat thin, cooking time lengthens and the outside browns too much. Allergen: contains wheat/gluten, egg, and dairy. Caution: If the oil isn't hot enough, the schnitzel absorbs oil and becomes heavy.
If you add a small amount of grated cheese to the breadcrumbs, you'll get a deeper aroma after frying.
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