Fried veal schnitzel
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351Wiener 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 :)
recipe,photo-recipe,veal shoulder,Veal
Veal
Categories
Veal ›
Ingredients
Ingredients
| all-purpose flour / plain flour | 2.5 | tsp | 2.5 | teaspoon | |
| breadcrumbs | - | ||||
| chicken egg | 2 | pcs | 2 | pieces | |
| lemon | - | ||||
| parsley leaves | - | ||||
| potatoes | 1.8 | lb | 800 | grams | |
| rapeseed oil | - | ||||
| salt | 0.25 | tsp | ¼ | teaspoon | |
| salt | 0 | 0 | |||
| unsalted butter | - | ||||
| veal shoulder | 1.3 | lb | 600 | grams | |
| water | - |
Recipe
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 ...
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.
Bon appetit!
