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Wiener Schnitzel (classic breaded veal escalope)
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 482
  • Fat about 27g
  • Carbohydrates about 22g
  • Protein about 37g
This is needed
This is needed for 4 people
For the crumb coating
  • 0.75 tsp salt
  • 4 veal steaks (e.g. leg, Natura Veal, each approx. 150 g), pounded flat by the butcher
  • a little white flour
  • 1 egg, beaten
  • 100 g breadcrumbs
To fry
  • 6 tbsp clarified butter
  • 1 organic lemon, cut into wedges
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And that's how it's done
And that's how it's done
Preheat the oven
Preheat the oven to 60°C, warm the platter and plates.
For the crumb coating
Salt the steaks. Empty the flour and breadcrumbs into two separate shallow dishes and the egg into a deep dish. In batches, coat the steaks in the flour, shake off the excess, then dip both sides in the egg. Coat the schnitzel in the breadcrumbs, pressing firmly on the crumb coating.
To fry
Heat the clarified butter in a frying pan. Reduce the heat, fry 2 schnitzel over a medium heat for approx. 2 mins. on each side until golden. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining schnitzel in the same way. Serve with the lemon wedges.

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