Traditional Viennese schnitzel
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Contents
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ingredients
veal leg salt lard lard plain flour eggs breadcrumbs
step
Typically Austrian schnitzel.
1.
Slice the meat as follows.
Split the slices to double their size.
3.
Tape to a thickness of 4 mm.
4.
Salt the meat and roll in the tri-coat. They were so big, I had trouble finding 3 containers to wrap them in.
5.
Fry in more hot lard until golden.
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