Wiener Schnitzel

Method

1. Slice the beef into thin cutlets and pound each piece firmly with a meat mallet until uniformly flat, approximately 4–5 mm thick.
2. Set up a breading station by whisking the eggs in a shallow bowl and spreading the almond flour in a separate shallow dish.
3. Dip each beef cutlet into the beaten egg, letting any excess drip off, then press it gently into the almond flour to coat both sides evenly.
4. Melt the butter in a large heavy skillet over medium-high heat until it begins to foam, which should take about 2 minutes.
5. Working in batches, fry each breaded cutlet for approximately 3–4 minutes per side until the almond flour crust is deep golden and the beef is cooked through.
6. Transfer the finished schnitzels to a plate lined with paper towels to drain briefly, then arrange them on a serving platter.
7. Squeeze the lemon juice evenly over all the schnitzels just before serving to finish the dish in the classic Austrian style.