The Wiener Schnitzel is a breaded and fried veal escalope. Recipes for this delicacy can be found in Viennese cookery books since the 18th century.
Snip the edges of the escalopes with kitchen scissors to
prevent them from curling.
Then place each escalope in-between two sheets of Clingfilm and
bat down with a meat mallet to around 5mm thick.
Spread the seasoned flour and breadcrumbs out on to two
separate large plates and the beaten egg into a shallow dish.
Season the veal with salt and pepper, dip the a veal escalope
in the flour, shaking off any excess, then the egg and finally the
veal lightly into the breadcrumbs making sure that the veal is
evenly coated on both sides.
Repeat the procedure with the remaining 3 escalopes.
In a large frying pan heat enough olive oil and butter to give
a ½ to 1cm depth.
Cook the escalope's in two batches for 2 minutes each, until
Remove from pan and drain on kitchen paper and serve French
fries and leafy green salad.