- Place the schnitzels one by one between two sheets of plastic film and flatten them by gently pounding them with a rolling pin.
- Rub the schnitzels with salt and pepper and leave them for a while.
- Sprinkle the flour on a shallow dish.
- Beat the eggs in a second shallow dish and sprinkle breadcrumbs on a third shallow dish. Coat the schnitzels one by one in flour, then dip them in the eggs.
- Then press the breadcrumbs on both sides.
- Shake off the excess breadcrumbs.
- Place the schnitzels on a dish.
- Heat the groundnut oil in a frying pan.
- Make sure that the oil is very hot.
Put the schnitzels in the pan and cook one side for 2-3 minutes until crisp brown, add a quarter of the butter after 1 minute.
- Turn carefully and cook the other side for 2-3 minutes until golden brown, adding a quarter of the butter after about 1 minute.
- Keep the schnitzels warm in an oven at 175 °C.
- Cook the remaining schnitzels in the same way.
- Place the schnitzels on warm plates and garnish with a slice of lemon and some parsley.
The real Wiener schnitzel is often made with homemade breadcrumbs. Old bread is diced and toasted on a baking tray in a hot oven at 150 °C until it is golden brown and dry. Then the toasted bread is grounded in a food processor. You can also crush the bread in a plastic bag by rolling over it with a rolling pin. You get the same effect when you crumble Dutch rusks.