The classic from Opa!
Ingredients
Scale:
Units:
- 4 pc veal cutlets (e.g., Stotzen, approximately 150g each)
- 1 tsp salt
- Pepper
- 3 tbsp flour
- 200 g breadcrumbs
- 4 pc eggs
- Oil (for frying)
- 1 pc organic lemon
Instructions
Preheat oven to 60°C and warm plates. Place cutlets between a split plastic bag and flatten slightly using a pan bottom or meat mallet; season with salt and pepper.
Place flour and breadcrumbs in separate shallow plates. Beat eggs in a deep plate. Coat cutlets sequentially in flour, egg, then breadcrumbs with light pressure. Repeat egg and breadcrumb coating.
Fill a large pot 1/3 full with oil and heat to approximately 170°C. Fry one cutlet at a time with tongs, turning occasionally, for about 5 minutes until golden brown. Remove and drain on paper towels; keep warm with oven door slightly ajar to maintain crispness.
Cut lemon into wedges and drizzle juice over plated schnitzels before serving.