Schnitzel

A classic Wiener Schnitzel (made with veal or pork), breaded and fried until golden and crispy in plenty of butter. Served with lemon and potatoes.

• 4 slices veal or pork schnitzel (about 150g each)
• 1 dl all-purpose flour
• 2 eggs, beaten
• 2 dl breadcrumbs
• Salt and pepper
• Butter and oil for frying
• Lemon wedges for serving

Method

1. 1
   Pound the meat slices until very thin, about 3–5 mm.
2. 2
   Season with salt and pepper on both sides.
3. 3
   Dredge each slice in flour, then dip in egg, and finally coat with breadcrumbs.
4. 4
   Heat butter and oil in a large pan over medium-high heat.
5. 5
   Fry the schnitzels for 3–4 minutes per side until golden brown and crispy.
6. 6
   Drain briefly on paper towels and serve with lemon.