6 tbsp flour 150 g fine Breadcrumbs 2 medium eggs 4 thin veal escalopes (each 200–250 g, topside cuts) salt freshly ground white pepper 750 g clarified butter 1 lemon
cling film and kitchen towel
Types of Dishes
Vegetarian
Occasion, extravagance & level of difficulty
Simple recipes
Can be prepared in advance
Cooking appliance
Oven
Flavour
Savoury
Type of ingredient
Meat: Veal
Event Recipes
Owners Courses
Chefs
Pascal Aussignac
Temperate range
Warm
Preparation1. Place the flour and breadcrumbs on separate plates. Beat the eggs in a bowl with a fork. Lay the escalopes on a worktop, cover with cling film and flatten. Season with salt and pepper. Preheat oven to 80°C.
2. First turn over the seasoned escalopes in the flour, and shake off any excess. Then dip them in the egg, and turn them over in the breadcrumbs. Lightly press down the breadcrumbs.
3. Heat about two fingers of clarified butter in a wide pan with high edges, until the handle of a wooden spoon placed in the butter rises to the top (at around 190°C). Fry each schnitzel on either side for around 1 minute, until golden brown. Keep them warm in the oven on kitchen roll and leave to drain, until all schnitzels are ready.
4. Serve the schnitzels on pre-warmed plates, with lemon quarters.
TipsThe classic accompaniment for Wiener schnitzel is a potato and cucumber salad.