For a convenient and organized Schnitzel creation, we suggest that you put the single stations like flour, egg, breading in a chain, until the Schnitzel is roasted in the pan. Place 3 big plates in a row before the pan and put flour, the eggs and the bread crumbs in each of them.

Hammer each Schnitzel very thin (around 3 millimeters) with the meat hammer from both sides.

Heat a pan to medium temperature and put the clarified butter in it. The Schnitzel has to swim in butter, it is more like a frying process, not really a roasting.

Mix the eggs with a fork and add some Salt.

Place the hammerd Schnitzel into the flour and make sure it is fully covered. Uncovered spots would lose the breading later in the frying process.

The fully floured Schnitzel then has to be covered with the egg-mixture quickly, then place and turn it fully in the bread crumb plate, so that the Schnitzel is fully covered with dry bread crumbs and you do not see any liquid egg mix anymore.

Gently put the covered meat into the pan now a fry it on a low to medium temperature until it is golden brown. Do not overfry, the breading cover would just get too dry and fall of the meat.

During the frying process, the meat will shrink to a certain amount and the bread crust will form slight waves and cavities. This is fully normal and wanted, because this shows the difference to industrial processed ready Schnitzels, it is a sign of quality.

You can keep all ready crusted and fryed Schnitzel meat on a warm plate in the oven until you serve them hot.