Wiener Schnitzel

Portionen

2 servings

Vorbereitung

10 minutes

Kochzeit

3.5 hours

The original Wiener Schnitzel has been on my to-do list for a very long time. Now the time has finally come and I'm already hungry for a delicious schnitzel. The preparation is quite simple in principle, but usually leaves a battlefield in the kitchen. The first step is to set up the "pannier road", which consists of a total of 3 plates: wheat flour, beaten egg and breadcrumbs. The schnitzel is breaded one after the other and then fried on the grill in the cast-iron SWITCH GRID pan. You can read the exact steps below in the recipe. I prepared the whole thing in the cast-iron pan from Enders on the Monroe Pro 3 SIK Turbo. The desired temperature of the vegetable oil (max. 180 degrees) is easily reached via the Turbo Zone.

- 4 veal escalopes

- 2 eggs

- Wheat flour

- Breadcrumbs

- Pork lard

- BBQ salt flakes

- coloured pepper

- 1 piece of lemon

First set up the "pannier line", you will need 3 plates in total. Put the wheat flour on the first plate, roughly beat the egg on the second plate (it should not be too fine) and put the breadcrumbs on the last plate.

Remove the veal escalopes from the packaging, pat them dry and then pat them flat. Simply place some cling film over the meat and pound it flat with a meat tenderiser.

Place the pan over the Turbo Zone, add the fat to the pan and heat to about 180 degrees. In the meantime, bread the veal escalopes. First season with salt and pepper and then turn in the flour until the entire schnitzel is covered.

Then pull the meat through the beaten egg, drain briefly and finally turn in the breadcrumbs. Then fry the cutlets directly in the hot fat, using a spoon to keep pouring the hot fat over the cutlets.

Drain the finished wiener schnitzels on kitchen paper and serve with a lemon wedge. As a side dish, I recommend a delicious potato salad. Enjoy your meal!