For this recipe you will need: 4 veal escalopes (about 150g each), 2 eggs, 150g breadcrumbs, 100g flour, salt, pepper, lemon slices and clarified butter for frying.
First, carefully flatten the veal escalopes between two pieces of cling film until they are about 0.5cm thick. Season the escalopes with salt and pepper. Place the flour, eggs and breadcrumbs in separate shallow bowls. First coat the escalopes in the flour, then in the beaten eggs and finally in the breadcrumbs, making sure they are evenly covered with the crumbs.
In a large pan, heat the clarified butter and fry the breaded escalopes on both sides until golden brown, about 3-4 minutes per side. Drain the escalopes on kitchen paper to remove excess fat. Serve with lemon slices and garnish with parsley if desired. Traditionally, Wiener Schnitzel is served with potato salad or fried potatoes. It is important that the schnitzel is crispy and golden brown, but remains tender and juicy on the inside. Enjoy your meal!