Wiener Schnitzel

• 4 thin slices of Veal from the leg or fillet
• 1 Egg, beaten
• White soft Breadcrumbs
• Flour, seasoned
• Oil for frying
• Lemon
• Parsley

1. Trim the veal and flatten with a rolling pin or meat hammer
2. Place the flour, breadcrumbs and egg, beaten onto 3 separate plates
3. Dip the pieces of veal first into flour and then into egg and finally breadcrumbs
4. ensure that the meat is completely covered
5. Heat the oil until hot (when a crumb of bread browns within 30 seconds)
6. Fry the schnitzels until golden brown on both sides, about 4 minutes
7. Drain and serve
8. Traditionally this is served with lemon and parsely

Tip

Escalopes of chicken can be used as an alternative.