Viennese schnitzel

4 servings

30 minutes

Viennese classic - schnitzel. Can be before the waltz, after the waltz - or instead of the waltz.

Energy value per serving

• Calories: 1326.2
• Proteins: 53.2g
• Fats: 81.9g
• Carbohydrates: 97.5g

Ingredients

• Beef rump: 700 g
• Wheat flour: 200 g
• Chicken egg: 4 pc
• Breadcrumbs: 300 g
• Butter: 250 g
• Ground black pepper: to taste
• Salt: to taste
• Lemon: 1 pc

Cooking steps

1. Prepare the necessary ingredients.

2. Place a piece of meat between sheets of plastic wrap.

3. Meat should be well beaten with a hammer. If there is no hammer, you can use the flat bottom of a pan. The meat should be about 7 mm thick.

   Required ingredients:

   • Beef rump: 700 g

4. Season the beaten meat with salt and pepper on all sides.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste

5. Coat the meat in flour.

   Required ingredients:

   • Wheat flour: 200 g

6. Then dip into lightly beaten eggs

   Required ingredients:

   • Chicken egg: 4 pieces

7. Coat with breadcrumbs.

   Required ingredients:

   • Breadcrumbs: 300 g

8. Melt the butter in a pan.

   Required ingredients:

   • Butter: 250 g

9. Fry the meat in melted butter on both sides until golden brown.

   Required ingredients:

   • Butter: 250 g

10. Serve with a slice of lemon.

    Required ingredients:

    • Lemon: 1 piece