Viennese cutlets

Tasty, light and ideal for a healthy meal are the cutlets with beef.

A golden and crispy layer envelops the tender beef, skillfully battered to be as thin and wide as possible, elements that characterize this typical dish.

Frying in butter is irreplaceable if you want to recreate the unique taste of this special and irreplaceable dish!

Ingredients
500 g of butter

500 g of beef

3 eggs

200 g of bread crumbs

1 lemon

Salt to taste

Flour to taste

Preparation
To prepare the Viennese cutlet, start by browning the butter over low heat.

Meanwhile, prepare three separate dishes with breadcrumbs, flour and beaten eggs.

After that take the beef and with a sharp knife cut two slices about 3 cm or about 250 grams each.

Beat the beef slices moving from the center towards the edges.

The thickness to be achieved is approximately 5 mm.

Transfer the cutlet to the floured plate, then to the egg plate and finally to the breadcrumb plate.

Press with your fingers so that the breadcrumbs adhere well to the meat.

Place the cutlets for frying in the pan with butter and increase the cooking heat.

Let them fry for about 5 minutes, then gently turn them to the other side.

After they are fried, remove the excess fat with a kitchen paper.

If you want, you can sprinkle them with a little salt and then serve them hot together with a slice of lemon.

Tip
For more flavor, it is recommended to fry with butter and not with oil.

It is preferable to consume them immediately, but they can also be stored for several days in the refrigerator.

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