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Wiener Schnitzel

Recipe for 4 portions

Wiener Schnitzel Schick
Wiener Schnitzel with potatoes and lemon slices

4 pieces of veal escalopes from the joint, approx. 120–140 g
60 g flour
80 g white breadcrumbs
2 eggs
milk, salt
oil for frying


Heat in a flat pan just enough oil and add only as many schnitzel as have room to “float” together. The undersides should be golden-yellow to brown after around 1 ½ minutes, after which one turns the schnitzels and fries them light brown on the other side, as well.


During frying, shake the pan repeatedly so that the hot oil also runs over the top side of the schnitzel and the breading swells. After removal, allow to drip dry on (or pat dry with) a paper towel. Serve completely dry—no sauce—with lemon slices.


Tip: Always wait until directly before preparation to bread the escalopes!

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