Ingredients (1 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| pork | 2 | slices |
| flour | 2 | tablespoon |
| egg | 2 | pieces |
| semmelbrösel | 2 | tablespoon |
| lemon | 1 | piece |
| oil raps | 500 | ml |
| butter | 1 | tablespoon per Schnitzel |
| salt | 2 | pinch |
Instructions (20 min. prep, 30 min. total)
- Choose delicious pork over expensive veal.
- Flatten the schnitzels.
- Prep 4 plates for flour, eggs, bröseln and a kitchen roll.
- Heat a deep pan with sufficient oil to cover at least one entire schnitzel. More is better. Add 1 spoon butter at end.
- Distribute the flour, eggs and bröseln on plates.
- Finish one schnitzel after the other - best in a pipeline.
- Cover the schnitzel in flour, then egg.
- Softly cover it with Semmelbrösel.
- When breading Schnitzel and other dishes, never press the breadcrumbs.
- The meat is carefully drawn through egg mixture, excess egg is allowed to drip off.
- Then the meat is carefully placed in breadcrumbs, without pressing it in.
- Breadcrumbs are pushed over the top of the meat from both sides.
- The breaded meat pieces are placed on kitchen paper.
- The oil butter mix must be at at least 170 degree.
- Carefully place it into the melted oil / butter.
- Deep-fry it until golden-brown. Flip 4x.
- Carefully lift it and place on a kitchen roll to drip off the fat.
- Repeat with next schnitzel.
Comments
One can replace the Butterschmalz with sunflower oil. Some carefully shake the Semmelbrösel over the schnitzel. The Soufflieren creates a wavey Panier. The softer the Semmelbrösel are, the more air can build up. Here is an article one what could be the best Original Wiener Schnitzel - with very narrow-minded perfectionism. https://schlaraffenwelt.de/perfektes-wiener-schnitzel-rezept/