Wienerschnitzel

Ingredients for Wienerschnitzel

Instructions for Wienerschnitzel

To prepare the Wienerschnitzel recipe, please follow these instructions:

Bank the calveschnitzels so that they are uniformly thin, but never so thin that holes go.

Whip the egg into a deep dish and turn the schnitzler into it.

Then turn the schnitzler into salt and pepper mixed rasp and place them on a spoonboard for 5 minutes so that the paneling gets settled.

Allow butter to brush on a pan, but do not add more than two schnitzels at a time, otherwise the temperature will drop too much and the result will be reduced. Step the schnitzlerne 3-4 minutes on each side at evenly warm. If the heat is too strong, the panering is used and crisp before the contents are fried, the heat is too low, the paneling is moist from sipping fat without the meat being fried enough.

Let the Schnitzler rest for a couple of minutes on a hot dish, then put lemon slices on the schnitzels - and put on the lemon slice the anchovy fillet and capers.

Bread potatoes are classic accessories for this dish.