Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Preparation step 1 Lemon prepared as an accompaniment.
Prepare lemons
Halve the lemon and cut into eighths.
Alternatively, you can cut out a lemon star.
Prepare cranberries for serving.
Prepare some parsley for decoration.
Preparation step 2 Potato salad recipe from chef Thomas Sixt.
Side dish
Think about a side dish, you can find the ideas under point 2 in the article and links under point 5.
Prepare meat
Preparation step 3 Place the schnitzel on cling film.
Prepare schnitzel
Wash the meat slices cut and prepared by the butcher, pat dry and place on cling film.
Preparation step 4 Beat the schnitzel covered with foil.
beat schnitzel
Cover the meat slices with cling film and pound gently.
Then season the meat on both sides with salt and pepper.
Preparation step 5 The meat must always be first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.
Flour schnitzel
Dip the beaten schnitzel in flour, we cooks call it flouring.
Preparation step 6 Dip floured schnitzel in egg.
Bread schnitzel
Dip the schnitzel, evenly coated with flour, in the egg.
All of the meat must be covered with egg on both sides.
Preparation step 7 Schnitzel in the pan with different breadings.
Bake schnitzel
Then bread the meat slices in the cornflakes and press gently to create a cornflakes coating.
Heat a large, wide pan with oil and fry the schnitzel on both sides for about 4 minutes over medium heat.
You can keep the schnitzel warm at 140°C hot air level.
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Super clear instructions and fully explained! Thank you very much 🙂
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Thank you for your nice feedback 🙂 Greetings Thomas
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So, now I've dealt with your recipe. I find it important that you present variants. I got to the bottom of the matter and tried it in the 3 variants. My conclusion: the classic pulls! It's good to check it out for yourself, otherwise you won't know what you like 😉 So thank you – take care and keep it up! Arnim
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Thank you for your great feedback! I wish you continued success, Greetings Thomas
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Really good! Love some variety in the kitchen – nice and crunchyyy!
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Thank you, Inez, I wish you continued success! LG Thomas
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Hello Thomas, after I made your Wiener Schnitzel I noticed this recipe. We tried it with the Conrflakes breading (What a word 🙂 and it tastes delicious. My cooking question for today: Would you recommend olive oil for frying schnitzel? Thank you and best regards
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Hello Stefanie, thank you for your comment and the praise for the corn schnitzel. I do it once a year and I always look forward to the special breading. Your cooking question about olive oil: You can generally use olive oil for frying at low temperatures. In Italy almost every risotto approach is made with olive oil. I also know Italian chefs who roast their meat in olive oil and swear by it. On the other hand, a lot of lard is used in Italy, but that's another matter. My oil recommendation for frying the schnitzel is: Use lard, rapeseed oil or sunflower oil or corn oil to fry the schnitzel. These are purified oils and they are temperature resistant. If you accidentally overheat the pan, that's no problem, the oil remains stable. For all those reading along… here –> Wiener Schnitzel recipe with Viennese waltz 🙂 I wish you continued success and a summer that is not too hot! Kind regards Thomas
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Hello Thomas, I tried your schnitzel with the cornflake breading… with it there was bean salad (of course also according to your recipe!) and a few homemade fries. Heeeeeeeeeery! 😉 In the summer, we might try the dish you recommend on a colorful leaf salad. It's great that you present such a wide range of variants – which are always well received, everywhere! Kind regards and a happy new year! Rika
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Hello Rika, thank you for your positive comment, I really like reading that and I'm happy! I wish you continued success! Kind regards Thomas
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Hello Thomas, that's a great idea, I tried your recipe and it tasted delicious. cooking question? The article really answers all the questions! Kind regards and thank you Erna
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Hello Erna, I am very happy about that, I wish you continued success! Kind regards Thomas
Super clear instructions and fully explained! Thank you very much 🙂