Classic Wiener Schnitzel
Crisp, golden veal schnitzel fried in butter, finished with sharp lemon wedges for pure Viennese comfort.
Ingredients
- 4 veal escallops, about 150g each
- 100 g plain flour
- 2 eggs
- 150 g fine breadcrumbs
- 200 g clarified butter or vegetable oil
- salt and black pepper
- 1 lemon, cut into wedges
Instructions
- Place each veal escalope between cling film and gently flatten to about 5mm thick.
- Season with salt and pepper.
- Prepare three bowls: flour, beaten eggs, and breadcrumbs.
- Coat the veal first in flour, then egg, then breadcrumbs.
- Heat butter in a large frying pan until hot but not smoking.
- Fry each schnitzel for 3–4 minutes per side until golden and crisp.
- Drain briefly on kitchen paper and serve immediately with lemon wedges.
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Nutrition
459
Calories
11G
Fat
3G
Saturates
1G
Sugars
339G
Salt
45G
Protein
49G
Carbs
5G
Fibre
ⓘ UK Government Reference Intakes (RIs).
