Summary

Ingredients

• 4 veal schnitzel, each 160 g
• 200 g flour
• 4 egg (s)
• 250 ml oil
• 150 g butter
• 200 g rice
• 1 lemon (s)
• salt and pepper
• cauliflower
• Peas
• zucchini
• Beans

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Instructions

1. Cut the vegetables into cubes. Sweat in butter, add rice, pour in water and cook covered for 1/2 hour. Salt the schnitzel, turn in flour, pull through the baked eggs and bake until golden in hot oil. Add the butter flakes and fry in the pan. Place the finished schnitzel on a paper towel to soak up the fat. Garnish with lemon zest.