Wiener Schnitzel

Instructions

• 1
  Crack eggs into a deep plate, add 2 tablespoons of water, and whisk them with a whisk.
• 2
  Cut the whole piece of meat into 4 equal slices, or use pre-cut meat. Place a plastic bag over the meat and pound it with a meat mallet. Pound the meat from the center outwards.
• 3
  Season the meat slices with salt on both sides and coat them successively in plain flour, beaten eggs, and breadcrumbs.
• 4
  Heat clarified butter in a pan over medium heat and slowly fry the coated meat in it until golden brown on both sides.
• 5
  Use the flat side of the mallet to pound the meat. The meat must be pounded evenly to a thickness of about 4 mm. Thanks to the bag, the meat will not tear when pounded. You must have enough butter in the pan so that the schnitzel is not completely submerged. The butter should not overflow the edges of the schnitzel. Add a little more butter to the pan as needed. Place the schnitzels in the pan only when the butter is really hot. You will need a meat mallet to prepare this dish.