Main
Wiener Schnitzel (Viennese veal escalope)
- Preparation time
- 25 min
- Servings
- serves 2
Ingredients
- Veal — to buy2 cutlets
- Flour — to buy50 g
- Egg — to buy2
- Chapelure — to buy100 g
- Butter — to buy50 g
- Lemon — to buy1
- Salt — to buy1 pinch
Preparation
Place the veal escalopes between two sheets of cling film and flatten them with a rolling pin to 3-4 mm thick: the thinner they are, the more the crumb will puff up nicely when cooked.
Season each escalope with salt and pepper on both sides.
Set up three shallow plates: flour in the first, beaten eggs in the second, breadcrumbs in the third.
Coat each escalope in flour, tapping off the excess, then in beaten egg, then in breadcrumbs without pressing down: an airy coating is the secret to a crumb that puffs up.
Heat a generous amount of clarified butter (or a butter-oil mix) in a large pan over medium-high heat until shimmering.
Cook the escalopes for 2-3 minutes per side, gently shaking the pan while cooking: this movement makes the crumb puff up with little bubbles.
Drain on paper towel and serve immediately with a lemon wedge, a potato salad or lingonberries.