Recipe 1 The Figlmüller Schnitzel

RECIPE 1: THE FIGLMüLLER SCHNITZEL

Steps:

• Remove the meat from the bone and trim the meat with a sharp knife.
• Slice of pieces weighing about 220g and butterfly them.
• Pound out the meat and salt.
• Dredge in flour, wash in egg and coat in breadcrumbs.
• Heat the vegetable oil in a pan and fry the schnitzel in hot oil until golden brown.
• Serve the cooked schnitzel with a lemon wedge.

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

RECIPE 2: ORIGINAL WIENER SCHNITZEL

Steps:

• Carefully trim the veal flank with a sharp knife and cut into 220g pieces.
• Gently pound out the pieces of meat and salt on both sides.
• Dredge in flour, wash in egg and coat in breadcrumbs.
• Heat the clarified butter in a pan and fry the schnitzel until golden brown.
• Dry the finished schnitzel on paper towels and serve with a lemon wedge.