a good wienerschnitzel from american caf it's leaner and more tender than pork. the others go to address for schnitzel is the family run figure of restaurant head chef marcus byrne are prepares dozens of them every day preparing the veal properly with just the right touch is also very important for this dish. also test its virtue to cut the meat and then tenderize it carefully veal is extremely delicate and has a lot of water because it's a young calf. when you tenderize it you have to be extremely careful not to destroy the fibers because otherwise the water will run out and then the schnitzel can't cook properly. that's with friends with. fresh eggs beaten until the mixture is golden and finally ground breadcrumbs are also key ingredients for wienerschnitzel the veal is light and some food before it's first dipped into flour next to the meat into the eggs and then carefully into the bread crumbs.