Veal Wiener Schnitzel

Under an hour

Gurkerl Küche

Ingredients

Price per portion:€ 7.02

Ingredients

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Veal cutlets 600 g Kalbsschnitzel

Eggs 2 Stk Eier Freilandhaltung M

All-purpose flour 100 g Weizenmehl glatt

Classic breadcrumbs 150 g Semmelbrösel klassisch

Salt 1 Prise Speisesalz fein jodiert

Clarified butter (Ghee) 200 g Butterschmalz (Ghee)

Preparation method

Preparation & Breading

Carefully pound the veal cutlets under cling film with the flat side of a meat tenderizer to about 4 mm thickness. Work the meat from the center outwards.

Season the schnitzels evenly with salt on both sides.

Prepare a classic breading station: Place a plate with plain flour, one with the whisked eggs (lightly beaten with a fork), and one with breadcrumbs.

Chef's tip

Be sure to use clarified butter for the authentic nutty taste. The schnitzel should 'swim' in the fat, but not drown in it.

Nutritional values

Energy value

2175.68 kJ520 kCal

Fats

28 g

Carbohydrates

35 g

Protein

32 g