Serves 4 Ingredients
4 cutlets (150 g each)
40 ml milk (or cream)
Clarified butter (for frying)
Lemon wedges (to garnish as desired)
1. Beat the cutlets to a thickness of approx. 6 mm and salt them evenly on both sides.
2. Beat the eggs on a plate with a fork and stir in some milk. Cream can also be used. Roll the cutlets in flour on both sides, dip them in the eggs and then roll them in breadcrumbs.
3. Heat plenty of clarified butter (about 3 cm high) in a large pan. Place the cutlets into the hot fat and brown them while repeatedly shaking the pan (so that the cutlets are constantly surrounded by hot fat). Turn and fry for 3-5 minutes.
4. Lift out the cutlets when golden yellow and let them drain on kitchen paper. Last but not least, place a lemon wedge on top of the cutlets.
Tip: Austrians eat their Wiener Schnitzel with cranberries, and NOT ketchup!
Either parsley potatoes or potato salad are served as a side dish, but the Wiener Schnitzel is also often eaten with French fries. As a light summer variant, a side dish of lamb's lettuce/potato salad or simply a crispy fresh green salad is a perfect accompaniment.