For a fine, original breaded Viennese Schnitzel you need calf's meat, goes also well with other meats too.
Beat the meat thinly with a meat tenderizer, maybe like this one I have got as a present from my Uncle, he has diseind and produced himself for a long time ago, but is still very good working for me.
and add salt and pepper, then turn the meat in flour,
in whipped seasoned egg and finally in breadcrumbs.
Now heat enough oil in a frying pan, fry the meat from both sides until golden brown
and it is already finished.
Only a Schnizel in Vienna is more fine than these and much much bigger :-)
Have a beautiful Day!
super schnitzel. Yummy
Yeah, it was, many thanks!
Sieht super geil aus !!
Dankeschön!