Schnitzel

Original Austrian breaded meat, pan-fried in butter.

1. Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)

2. Wash the veal and gently dry it with kitchen roll.

3. Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender)

4. Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)

5. Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)

6. Fry the veal on each side until it is gold brown. (e.g. 3 min on each side)

7. Serve with a piece of lemon.