Grass Wiener Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 veal schnitzel from the upper shell, max. 4 mm thick, approx. 150 g each
- 1 pinch (s) salt and pepper
- some wheat flour
- 1 egg (s)
- 1 roll, (wheat roll)
- 6 tablespoon clarified butter
- 1 dash cream
Print Recipe
Pin Recipe Instructions
- Let the butcher cut the veal escalope thinly and evenly, plate gently if necessary and take out of the refrigerator at least 30 minutes before roasting, preferably 1 hour.
- Whisk the egg with a fork, add the cream and stir.
- Finely grate the bread roll on a grater, if necessary chop up in the moulinette.
- Heat the clarified butter in a large, wide pan.
- Lightly salt and pepper the schnitzel, turn in flour and knock off excess flour.
- Turn the floured schnitzel in egg, drain and then turn in the breadcrumbs and press lightly.
- Put the schnitzel in the hot clarified butter and fry while swimming, turning once and making sure that the fat is not too hot. The schnitzel should be golden yellow, not too dark.
- Put on kitchen paper to remove the excess fat.
- We eat the schnitzel with a few squirts of fresh lemon juice, boiled potatoes and a green salad with yogurt and herb dressing.
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