Classic Wiener Schnitzel | Crispy and Juicy Veal

Cut the veal into 4 equal slices (or use pre-sliced meat). Place the slices between two sheets of cling film and gently pound them with a meat mallet, working from the center outwards, until they are about 4 mm thick.

Season the meat slices with salt on both sides. Prepare three deep plates for breading: put flour in one, two eggs (beaten with 2 tablespoons of water) in the second, and breadcrumbs in the third.

First, coat the meat slices in flour, then in the beaten egg, and finally in the breadcrumbs. Make sure the breading covers the meat evenly everywhere.