Viennese Schnitzel


6 veal cutlets (~ 0.6 kg) – you can use chicken or pork as well
3 small eggs
200 g bread crumbs
100 g all purpose flour
6 Tbsp milk
salt/pepper & sunflower oil for frying


1. Pound the veal cutlets evenly with a mallet until they are 0.5 cm (1/4 inch) thick. Then season with salt and pepper.

2. Lightly beat eggs and add a pinch of salt and pepper. Pour the milk over the egg mixture.

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