For the traditional Wiener Schnitzel, the Viennese normally
use veal, and lard to fry it. But you can also use pork, chicken
or turkey and oil to fry it. It will taste just as delicious
either way!
Wiener
Schnitzel
Ingredients
four escalopes of 120 grams each
For the breading
flour
2 eggs
breadcrumbs
salt
oil or lard for frying
Recipe
Pound the meat thin and cut the fringes carefully.
Salt lightly, bread them and put them in a saucepan and fry
both sides of them in hot fat.
There should be enough fat in the saucepan so that the schnitzel
float in the saucepan and do not touch the bottom.
Breading:
Prepare three plates: Put flour on one, breadcrumbs on a second
and two eggs that have been whisked. Cover the meat first
in the flour, then in the egg and finally in the breadcrumbs.
