Summary

Ingredients

• 4 veal schnitzel, 150 g each
• 100 g breadcrumbs, white
• 60 g flour
• 2 egg (s)
• 1 lemon (s), cut into quarters
• 125 g butter
• Oil, for frying
• salt and pepper

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Instructions

1. Lightly salt and pepper the schnitzels, which are as thick as possible. Whisk the eggs with a little salt. Turn each schnitzel first in the flour, then in the egg and finally in the breadcrumbs (which if possible consists of debarked toasted bread). Shake off the excess flour or egg. Press the breadcrumbs on well and let the schnitzel dry for ten minutes. I always put them on greaseproof paper. If necessary, press on some breadcrumbs again and fry in a hot butter-oil mixture, floating, until golden. Serve with lemon and fresh vegetables.
2. Please do not serve french fries with it.
3. Butterfisoles and peas go very well. Parsley potatoes tossed in butter and green salad or potato salad.