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Fried veal schnitzel

Fried veal schnitzel

    

Wiener schnitzel belongs to the most delicious schnitzels of culinary art. The classic Wiener schnitzel weighs 250 g, is thinly punded, coated with egg, flour and breadcrumbs and fried in butter. We offer our, although smaller, schnitzels. They taste as good as Austrian :)

Cook

No. of servings

4

Ready in

30 min.

Difficulty

medium

 

Categories:   

 

all-purpose flour / plain flour2.5tsp2.5teaspoon
breadcrumbs-
chicken egg2pcs2pieces
lemon-
parsley leaves-
potatoes1.8lb800grams
rapeseed oil-
salt0.25tsp¼teaspoon
salt00
unsalted butter-
veal shoulder1.3lb600grams
water-

1. 

veal shoulder 1.3 lb (600 g)  salt

Pound 4 slices of veal as thinly as possible (about 5 mm). Finely cut the edges of the meat so that it does not twist during preparation. Salt the schnitzels...

2. 

all-purpose flour / plain flour 2.5 tsp  chicken egg 2 pcs  salt 0.25 tsp

...and coat as you are used to. First in the flour, then in an whipped egg with a little salt ...

3. 

breadcrumbs

... and finally in the breadcrumbs. Press gently into the breadcrumbs.

4. 

rapeseed oil  unsalted butter

Pour oil into a pan, add a piece of butter and heat. Take about two tablespoons of the prepared oil for pouring the potatoes.

5. 

Put the schnitzel in the hot oil so that it is completely immersed. Fry for about 6 minutes, ...

6. 

... turn it over and fry for 3 minutes from the other side.

7. 

potatoes 1.8 lb (800 g)  water  salt  parsley leaves

Peel small potatoes and cook them whole in salted water. Drain and pour the melted butter with oil over. Sprinkle with fresh chopped parsley.

8. 

lemon

Serve with potatoes and a slice of lemon.

Bon appetit!

 

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