Traditional Viennese Butterschnitzel | Juicy in delicate natural pan juice

Finely dice the bread rolls and soak them in 150 ml of lukewarm whole milk. Finely chop the onion and finely cut the parsley. Melt 1 tbsp of butter in a small pan, saute the diced onion until translucent, and let cool briefly.

Place the minced meat in a large bowl. Add the soaked and well-squeezed bread rolls, the sauteed onions, chopped parsley, eggs, 1 tsp of mustard, 1 tsp of salt, and a generous pinch of freshly ground pepper. Quickly knead everything into a smooth, juicy mixture.

With damp hands, form the meat mixture into about 8 equal-sized, oval patties and press them slightly flat. If desired, lightly dredge in 1 tbsp of plain flour.