VEAL RUMP
2 slices of 250 grams each
EGGS
2
00 FLOUR
to taste
BREADCRUMBS
to taste
FINE SALT
to taste
FOR FRYING
CLARIFIED BUTTER
400 grams
How to Make Wiener Schnitzel
Step 1
Place the slices of meat between two sheets of baking paper and beat them with a meat tenderizer to make them more tender and thin.
Step 2
The movement should start from the center and go outwards, the final thickness should be 3-4 mm.
Step 3
Pass the veal slices first in the flour.
Step 4
Then in the beaten egg with a pinch of salt.
Step 5
The last step must be done in breadcrumbs trying to make it stick evenly.
Step 6
Melt the butter in the pan and bring it to a temperature of 320°F/160°C, then place the cutlet in it.
Step 7
Cook the cutlet for 5 minutes per side over medium heat.
Step 8
When it is crispy and golden, drain it on kitchen paper and add salt.
Step 9
Enjoy it!
