Wiener Schnitzel

2. Breading the schnitzels:
• Prepare the trays: Have three shallow trays ready: In the first tray, add the flour, in the second, the beaten eggs, and in the third, the breadcrumbs.
• Flour: First, coat each schnitzel in the flour so it is evenly coated. Gently tap off any excess flour.
• Egg: Then, dip the floured schnitzel in the beaten egg so it is completely coated.
• Breadcrumbs: Finally, coat the schnitzel in the breadcrumbs and lightly press the coating to ensure it adheres well and becomes nice and crispy.
3. Fry the schnitzels:
• Heat the oil: Heat enough vegetable oil or clarified butter in a pan to cover the bottom of the pan by about 1 cm. The oil should be hot (approx. 170-180°C), but not smoking. You can test whether the oil is hot enough by dropping a small piece of breading into it – it should sizzle immediately.
• Fry the schnitzels: Carefully place the breaded schnitzels in the hot oil. Make sure they are not overlapping so they cook evenly. Fry each schnitzel for about 3-4 minutes on each side, until the breading is golden brown and crispy.
• Turn the schnitzels: Carefully turn the schnitzels using tongs or a spatula to avoid damaging the breading. The schnitzels should be evenly golden brown and crispy.
4. Drain and serve:
• Drain: Remove the finished schnitzels from the pan and place them on paper towels to allow excess fat to drain off.
• Serving: Serve the Wiener schnitzel immediately, garnished with lemon slices, which can be squeezed over the schnitzel as it’s eaten. The lemon adds a fresh, tangy note that perfectly complements the crispy breading and tender meat.