2 beaten eggs
200g fine bread crumbs
4 veal Schnitzels
250g pork fat or oil
1 untreated lemon
1 bunch of parsley
Get ready the flour, eggs, and bread crumbs in three separate bowls. Special cut of the Schnitzel across the grain. Lightly pound them, prick them all over with a knife point, lightly salt, then turn alternately in flour, eggs, and fine bread crumbs.
Heat the fat in a large skillet and brown the Schnitzel for 3-4 minutes on both sides. Take care that the Schnitzel neither touch each other nor the edge of the skillet – if necessary, brown each singly – and keep the pan moving during the browning. In addition, be sure not to puncture the meat when turning.
When the Schnitzels are golden brown, drain them on paper towels and serve with lemon wedges and parsley on a pre-heated plate. Potato salad goes well with Schnitzel. In Vienna, the classic accompaniments are new potatoes, an orange wedge with a cranberry sauce garnish, and green salad.