Wiener Schnitzel

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare three shallow dishes for breading. Add flour to the first dish, beaten eggs to the second, and breadcrumbs to the third.

   Ca. 2 min.

   Kokkens note: Ensure your breading station is set up efficiently for a smooth process.

2. 2

   Season both sides of the pounded veal cutlets generously with salt and black pepper.

   Ca. 1 min.

3. 3

   Dredge each veal cutlet first in the flour, shaking off any excess.

   Ca. 2 min.

4. 4

   Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.

   Ca. 1 min.

5. 5

   Transfer the cutlet to the breadcrumbs, pressing gently to ensure a thorough and even coating on both sides.

   Ca. 2 min.

   Kokkens note: Do not press too hard, as this can compact the breading and prevent it from puffing up during frying.

6. 6

   Heat vegetable oil in a large skillet over medium-high heat until it reaches about 170-175°C (340-350°F).

   Ca. 3 min.

   Kokkens note: Use enough oil so the schnitzels can float and cook evenly without touching the bottom of the pan.

7. 7

   Carefully place one or two breaded veal cutlets into the hot oil, ensuring not to overcrowd the pan.

8. 8

   Fry for 2-3 minutes per side, or until golden brown and cooked through.

   Ca. 6 min.

   Kokkens note: Gently shake the pan occasionally to help the breading 'soufflé' and achieve its characteristic puffy texture.

9. 9

   Remove the cooked schnitzels from the pan and place them on a wire rack lined with paper towels to drain excess oil.

   Ca. 1 min.

   Kokkens note: Keep warm in a low oven if cooking in batches.

10. 10

    Serve immediately with lemon wedges for squeezing over.