| This is your aim, traditional German Wiener Schnitzel. |
| Step 1. Make first cut diagonally with the grain, about ¼-inch thick, do not cut through. Make second cut ¼-inch |
| Step 2. Open butterfly; tenderize lightly with a mallet. Veal should be about 1/8 inch thick. |
| Step 3. Season with salt and freshly ground black pepper. |
| Step 4. Beat well, two whole eggs. Have eggs at room temperature. |
| Step 5. Coat schnitzel with flour. Shake off excess. |
| Step 6. With a fork, dip schnitzel in egg. Insure schnitzel is well coated with egg. |
| Step 7. Coat with bread crumbs. Home made bread crumbs. |
| Step 8. Press crumbs gently into egg. Shake off excess. Let rest 15-30 minutes. |
| Step 9. Gently lay in medium hot frying pan. Do not overcrowd schnitzels. |
| Step 10. Fry until schnitzels are golden, turn and fry other side. Turn once. |
| The finished dish, serve with lemon, garnish with parsley. |
| photos by: Rainer Toperczer |
| Selbstgemachte Semmelbrösel ~ Home-made Bread Crumbs Use old white bread, baguettes, crackers, or rolls. |
| Selbstgemachte Semmelbrösel Home-made Bread Crumbs |
| Step 1. Grate old bread with a grater, blender or food processor. |
| Step 2. Sift and force through strainer, until you have fine bread crumbs. |
| Semmelbrösel Your finished bread crumbs. |
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