Summary

Ingredients

• 4 schnitzel from pork or veal
• 1 lemon (s)
• 1 tablespoon olive oil
• salt and pepper
• 4 tablespoon flour
• 2 egg (s)
• 2 Table spoons milk
• 5 tablespoon breadcrumbs
• 30 g parmesan, freshly rated
• 1 teaspoon herbs, Italian, dried and rubbed
• clarified butter

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Instructions

1. Wash the schnitzel and pat dry. Knock a little flat between two plastic wrap. Salt and pepper. Squeeze the lemon. Put the schnitzel, lemon juice and olive oil in a freezer bag. Close tightly and let steep in the refrigerator overnight.
2. For the breading, finely grate a piece of parmesan and mix with breadcrumbs, a pinch of salt and the herb mixture. Mix the eggs with milk.
3. Turn the schnitzel first in flour, then in egg, and finally in the parmesan, breadcrumbs and herbs mixture. Fry in clarified butter on medium heat.