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4 veal cutlets(ca. 180 g)
salt
2 eggs
flour and breadcrumbs
100 g butter oil
lemon slices and parsley to garnish
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Preparing the perfect Wiener Schnitzel is not a piece of cake! Here you get some good advice how to make it a success!
Trim fat or skin off the meat, carefully pound each cutlet with a tenderizing mallet (it is best to cover the meat with a foil before pounding). Then season with salt on both sides. Three plates are needed, in the first plate put the flour, in the second plate, which should be slightly dished, put the eggs and slightly beat them (you can thin the eggs by adding 1 or 2 tablespoons milk or water, but good cooks don't do it). The third plate is needed for the breadcrumbs. Now dredge the cutlets in flour, dip in eggs on all sides and coat with breadcrumbs, slightly pressing on.
Heat the butter oil and dip breaded cutlet in the hot oil, if there is a crackling sound, the fat is hot enough. Place all cutlets in the pan, but don't crowd it. Fry until golden brown, turning two or three times. Drain excess fat on kitchen roll.
The breading should neither be too light nor too dark. Garnish with a lemon slice and parsley (parsley tastes great if fried). You can all top it off with various salads and sautè potatoes and a spoonful of lingonberries, yummy!

A traditional Wiener Schnitzel is always made of veal. However, one often gets a "fried breaded pork cutlet". So don't hesitate to ask before ordering!