German Wiener Schnitzel Recipe
Ingredients
| Veal escalopes - 4 | ||
| Plain flour | 3 Tablespoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Egg | 1 | |
| White breadcrumbs | 100 Gram | |
| Butter | 75 Gram | |
| Eggs - 2 hard-boiled, chopped | ||
| Parsley - as required, chopped | ||
| Lemon | 1 (Garnish :) | |
Directions
GETTING READY
1) Beat the veal escalopes between two greaseproof paper sheets very thinly.
MAKING
2) Dredge the veal escalopes thoroughly with a mixture of flour and seasonings.
3) Coat the veal escalopes in the beaten egg and then in the breadcrumbs.
4) In a wok, melt the butter and saute the veal escalopes until golden.
5) Then turn and brown the veal escalopes evenly on other side.
6) Remove the veal escalopes on a heated platter, drizzle over the pan drippings and surround with the chopped eggs.
SERVING
7) Sprinkle with the chopped parsely, top with lemon slices and serve immediately.
1) Beat the veal escalopes between two greaseproof paper sheets very thinly.
MAKING
2) Dredge the veal escalopes thoroughly with a mixture of flour and seasonings.
3) Coat the veal escalopes in the beaten egg and then in the breadcrumbs.
4) In a wok, melt the butter and saute the veal escalopes until golden.
5) Then turn and brown the veal escalopes evenly on other side.
6) Remove the veal escalopes on a heated platter, drizzle over the pan drippings and surround with the chopped eggs.
SERVING
7) Sprinkle with the chopped parsely, top with lemon slices and serve immediately.
Chef
