🥩 Wiener schnitzel
520 kcal / serving
25 min prep
2 servings
dinner
38g
Protein
28g
Fat
28g
Carbs
1g
Fiber
Ingredients
- Veal escalope150 g
- Flour15 g
- Egg25 g
- Breadcrumbs25 g
- Clarified butter18 g
- Lemon wedge20 g
Instructions
- Pound the veal escalopes to 4-5 mm thick between two sheets of plastic.
- Season with salt, then bread in flour, beaten egg, and breadcrumbs in sequence — do not press the crumbs in.
- Heat plenty of clarified butter in a wide pan to 170°C. The schnitzel should swim freely.
- Fry 60-90 seconds per side while gently shaking the pan to make the breading bubble away from the meat. Drain on paper, serve with lemon.