1. 1

   Step 1

   Carefully pound the 4 veal cutlets (160 g each) between two layers of plastic wrap using a meat mallet until very thin.

2. 2

   Step 2

   Season the cutlets on both sides with a total of 4 pinches of salt.

3. 3

   Step 3

   Prepare three shallow bowls: one with 150 g of wheat flour, one with 2 beaten eggs, and one with 300 g of breadcrumbs.

4. 4

   Step 4

   First, coat the cutlets in the flour, gently shaking off any excess.

5. 5

   Step 5

   Next, dip the cutlets into the beaten egg, ensuring they are well coated on all sides.

6. 6

   Step 6

   Finally, coat the cutlets in the breadcrumbs. Do not press the crumbs down, so that the breading puffs up nicely during frying.

7. 7

   Step 7

   Heat plenty of clarified butter in a large pan over medium heat until it foams.

8. 8

   Step 8

   Place the cutlets into the hot fat and pan-fry until golden brown, gently shaking the pan as they cook.

9. 9

   Step 9

   After about 2 to 3 minutes, flip and fry the other side until golden brown as well.

   Timer 3 min
10. 10

    Step 10

    Remove the finished schnitzels from the pan and let them drain briefly on paper towels.

11. 11

    Step 11

    Cut the lemon into wedges.

12. 12

    Step 12

    Serve the Wiener Schnitzel immediately while hot with the lemon wedges.

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