Wiener Schnitzel (Viennese Schnitzel)

Ingredients

• 4 pcsSchnitzel
• 100 gFlour
• 2 pcsEgg
• 200 gBreadcrumbs
• 100 gButter
• 1 tspSalt
• 1 tspPepper
• 1 pcsLemon

Instructions

1. 1

   Preparation

   • Place cutlets between two sheets of cling film and pound to about 4–5 mm thickness with a meat mallet or pan.
   • Lightly season both sides of the cutlets with salt and pepper.
   • Put flour in a shallow dish, beat the eggs in another dish, and place breadcrumbs in a third dish.
2. 2

   Breading

   • Dredge each cutlet in flour and shake off excess.
   • Dip into the beaten eggs so the surface is fully coated.
   • Finally press gently into the breadcrumbs, covering evenly but without compressing the coating.
3. 3

   Frying and serving

   • Heat butter in a large frying pan over medium to medium-high heat. There should be enough fat so the cutlets lightly fry (mix butter with a little neutral oil if needed to prevent burning).
   • Fry cutlets in batches for 2–3 minutes per side until golden and crispy. Avoid over-handling to keep the crust crisp.
   • Drain briefly on kitchen paper and serve immediately with lemon wedges.