Wiener Schnitzel

First, the schnitzels must be pounded thin between cling film. Then, season the meat with salt on both sides and dredge it through flour, eggs, and breadcrumbs. The schnitzels must be well covered with everything.

Heat oil in a pan and fry the schnitzel until golden brown. While frying, shake the pan regularly so that the schnitzel is always covered with enough oil. Once it is fried golden brown, remove it and let it drain on kitchen paper.

Finally, cut the lemon into 8 wedges and garnish together with the finished schnitzel.