Step-by-step wienerschnitzel

Name: step-by-step wienerschnitzel
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 unbroken pork schnitzel or veal schnitzel; 1 lemon; 100 g wheat flour; 2 medium sized egg; 200 g bread crumbs; 100 ml traditional olive oil; 25 g unsalted butter or margarine; 4 twig fresh parsley

Make step-by-step wienerschnitzel with flour, eggs, breadcrumbs and lemon.

Ingredients

Kitchen Stuff

1 rolling pin

Directions

Place the cutlets one by one between two sheets of plastic wrap and flatten them by carefully storing them with a rolling pin.
Cut the lemon into 4 slices and squeeze the rest of the lemon above the schnitzels. Rub the schnitzels with salt and pepper and leave to lie for a while.
Sprinkle the flour on a flat plate. In a deep plate, beat the eggs with a fork and sprinkle breadcrumbs on a third plate.
Take the cutlets through the flour one by one, then roll through the egg. Then press the breadcrumbs on both sides.
Shake off the excess breadcrumbs. Place the schnitzels on a plate. Heat the oil and butter in a frying pan.
Put the cutlets in a pan and fry the bottom in 3-4 min. Crispy brown. Turn carefully and fry the other side in 3-4 min. Golden brown.
Keep warm in a 175 ° C oven. Bake the remaining schnitzels in the same way.
Place the cutlets on hot plates and garnish with a slice of lemon and a tuft of parsley.