Ingredients, serves 4

• 4 slices of veal (pork is cheaper, but not classical)
• 1 egg
• 4 tablespoons of flour
• 4 tablespoons of breadcrumbs
• salt
• oil for frying

(metric units)

Preparation of Wiener Schnitzel

Pound the veal slices to about 4 mm thickness, salt them. Turn the slices in flour, then in beaten eggs and then in breadcrumbs. Don't press the covering! Heat oil in a frying pan, enough oil to let the slices swim in hot oil. Fry 1 slice until it is golden brown on one side, then turn it. Repeat.

Serve each Wiener Schnitzel with a slice of lemon. The typical side dish is green salad or potato salad, but you can also serve boiled potatoes with chopped parsley, fried potatoes or potato chips.

Cooking recipe Wiener Schnitzel entered by Anna on January 12, 2006, translated September 6, 2006.