Take the meat and lay them out, remove any skin or strings and beat until thin. Then season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates. Beat the eggs together on a further plate.
Firstly you have to coat the whole Schnitzel in flour, then in the beaten eggs so it gets fully covered. Lastly, the same process with the breadcrumbs and carefully press the crumbs onto the meat with a fork.
You will need a pan that is big enough to fit one or more pieces in it. Before you can put the coated Schnitzel in the pan, wait for the fat to be hot and hissing – there must be enough fat in the pan, so the Schnitzel is gonna “swimming” in it.
Depending on the type of meat and thickness, you need fry for between 3 minutes and 5 minutes until it looks golden brown. Turn using a spatula, fry on the other side and try not to pierce the coat of your Schnitzel!
Get your Schnitzel out of the pan and dry it off by dabbing it with kitchen paper. Now you are ready to serve! Garnish the plate with salad, lemon slice and sides.
Wiener Schnitzel is usually served with Butter-parsley-potatoes (french fries are also allowed 😜). Also an all time classic: Lingonberry marmalade to dip your Schnitzel into. It is sweet and savoury and definitely worth a try.
Twist and turn
If you take chicken meat instead, you can put the sliced Schnitzel on mixed salad with potatoe salad and pumpkin seed oil. This turns it into a “Styrian Salad” (“Steirischer Backhendl Salat”) – Arnold Schwarzenegger would love that, if you ever invite him for dinner.
About 5 – 8 minutes, depending on the Schnitzel thickness/type of meat.