1. First, lightly pound the schnitzels with a meat tenderizer until flat. Then season generously with salt and pepper on both sides to bring out the full flavor.
2. Sprinkle the flour on a large, flat plate. This is where the schnitzels will be turned later to ensure the breading adheres nicely.
3. Crack the eggs into a bowl and whisk them thoroughly with a fork until fluffy.
4. Prepare the breadcrumbs on another plate. This will allow you to prepare the breading step by step.
5. Now it’s time to bread each schnitzel: First coat each schnitzel thoroughly in flour, then dip it in the beaten egg, and finally, gently but thoroughly press it into the breadcrumbs. Make sure the breading adheres to the surface.
6. Heat enough vegetable oil or clarified butter in a large pan. The fat is hot enough when a small piece of bread sizzles immediately.
7. Carefully place the breaded schnitzels in the hot fat, but don’t overcrowd the pan. Fry until golden brown – this usually only takes a few minutes per side.
8. Once the schnitzels are perfectly golden brown, remove them and let them drain briefly on kitchen paper. Now serve hot and enjoy!
ADVERTISEMENT
