Wash the meat, remove the tendons and cut into thin pieces in the form of natural boneless cutlets. Then beat each piece of veal with a wooden mallet. Pour flour on a plate and stir with a little salt (about 1 teaspoon) and pepper.
Beat the eggs well in a wide bowl. When the triple breading is ready, first dip the veal in flour (shake off the excess breading), then dip it well on all sides in beaten eggs, and then bread in breadcrumbs.
Put the schnitzels prepared in this way on parchment. Heat a large amount of oil in a frying pan (the layer should be at least 0,5 cm) and fry the schnitzels in it. They take about 4 minutes to cook (2 minutes per side) and should result in a rich golden color.
Then place the schnitzels on a baking sheet lined with paper parchment and place in a warm oven. This is necessary so that the cooked meat does not have time to cool down.
At this time, melt the butter in a clean skillet over medium heat, place the schnitzels in the pan for a few seconds and quickly turn over to the other side. Then transfer the meat to a dish covered with a paper towel to absorb the excess fat.
Serve Viennese schnitzels to the table, sprinkle with parsley and garnish with lemon wedges.
According to this recipe, you can cook pork and chicken schnitzel. It should be remembered that the pork schnitzel must be thoroughly fried until tender.
Schnitzel in a ministerial way
For a ministerial recipe for chicken schnitzels, you will need: – 400 g of chicken fillet; – 2 eggs; – 100 g of stale loaf; – butter; – pepper; – salt.
If there are no ready-made bread crumbs, it is not difficult to make them from a stale loaf. It is ideal for breading ministerial schnitzels. Cut the loaf into thin strips.
Wash the chicken fillet, pat dry with a paper towel or napkin and beat lightly. Then sprinkle with pepper and salt. Beat the eggs in a separate bowl, add salt and dip the chicken schnitzels in them and then brew them in a bread straw.