Classical Wiener Schnitzel

Ingredients

• 600 g Veal chops, boned at home, sliced in 4
• 3 pcs Eggs
• 150 g All purpose flour
• 150 g Bread crumbs
• 3 pinch Salt
• 100 ml Canola oil

Method

1. Beat the meat slices to get very thin pieces.
2. Salt the meat all around.
3. Take 3 plates, one for the eggs (beaten up a bit), one for the flour, one for the breadcrumbs.
4. Put both size of the meat first to the flour, then to the egg, and then to the breadcrumbs. If you wish to have thicker skin, put it again in the egg and the breadcrumbs.
5. Bake the meat in the oil until the skin becomes nice and brown.