Wiener Schnitzel

Pounded paper-thin, triple-breaded, pan-fried in clarified butter. BIOL's stainless steel pan provides the perfect even heat for the puffed breading.

Ingredients

• 2 veal cutlets (180–200 g each)
• 2 eggs, 100 g breadcrumbs, 50 g flour
• Clarified butter (at least 1 cm high), salt, white pepper
• Lemon, fresh parsley

Preparation

1. Pound cutlets to 3–4 mm thickness. Season with salt and pepper.
2. Coat in flour, then egg, then breadcrumbs – gently press on the breading, do not flatten!
3. Heat clarified butter to 170°C. Place cutlets in pan, swirl the pan.
4. Fry for 2–3 minutes per side until golden brown. Drain on paper towels. Serve immediately with lemon.

Nutritional Values (per serving)