For the Wiener Schnitzel, pound well trimmed schnitzels to a thickness of about 2-4 mm and salt on both sides. In a shallow dish, beat the eggs with a fork just briefly. (Too long beating makes the egg thin!) Turn meat first in flour, then in beaten egg and finally roll in the breadcrumbs. Heat clarified butter and oil in a large frying pan (let fat get really hot) and put in cutlets. Bake until golden brown, turn and bake again until golden brown. Always swirl the pan a little so that the cutlets are surrounded by fat and the breading can souffle nicely. Lift out and drain well on paper towels. Fry the parsley in the remaining fat and drain. Arrange Wiener Schnitzel on warmed plates and garnish with fried parsley and lemon slices.
Preparation Tip:
Make sure to use very high-quality, i.e. very finely grated breadcrumbs. Real Wiener Schnitzel must always be fried out in the Pfandl and not in the deep fryer. The use of clarified butter is also essential for the typical nutty taste. RECOMMENDATION: Parsley potatoes and salad to taste (cucumber, tomato, potato or leaf salad).
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