Once you have made this properly, it becomes difficult to enjoy the store variant again.
Ingredients
- 500 gram veal
- 2 pcs eggs (for breading)
- 3 dl wheat flour (for breading)
- 3 dl breading flour (for breading)
- 1 pcs lemon in boats
- butter for frying
- salt and pepper
Wienerschnitzel is Austria's national dish and a classic. It should be made from thin slices of tender veal turned into flour, eggs and breading flour and then fried. The accessories may vary, but lemon and peas should always be included.
Step 1
This is quite simple. I only bought a veal steak of the appropriate size. and then you cut into about 1.5 cm slices.
Step 2
Knock out the slices until they are only about 0.3 cm. You are then left with a suitably battered and tender thin slice of veal. Now add salt and freshly ground pepper to the meat.
Step 3
Now you will find a plate of wheat flour, one with beaten egg and one with breading flour. Start by dipping the meat in the flour and make sure that the whole is covered with the flour before shaking gently so that excess flour disappears. Then add in the egg mixture and again make sure that the whole is covered with eggs. Let the egg drain a little before you finish by putting the meat in the breading flour.
Step 4
Melt plenty of butter in a frying pan over medium + heat. Add the veal and cook for 1-2 minutes on each side. Now you should have a really good and crispy outside on the Wienerschnitzel and fit fried meat on the inside.
Step 5
Let the meat drain on a little paper and serve preferably immediately. Always serve with a slice of lemon that can be squeezed over just before enjoying the food. If you make for many, I leave them on a baking tray and heat them quickly just before serving. Good luck.
