Schnitzel Vienna – Rome

Summary

Ingredients

• 4 large veal schnitzel from the upper shell, cut across the grain
• 1 cup flour
• 1 egg (s)
• 2 cup / s white bread, freshly grated
• salt
• pepper
• 1 lemon (s)
• 1 clove garlic
• 0.5 ½ bunch parsley
• oil

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Instructions

1. Lightly salt and pepper the schnitzel, turn in flour, pull through the crushed egg and turn in grated white bread, press down the breading with a fork.
2. Finely chop the parsley, add the zest and juice of half a lemon, chop the garlic very finely, season with salt and pepper, stir.
3. Bake the schnitzel in plenty of neutral oil (rapeseed oil) until golden brown, place on a plate and brush over with a touch of the gremolata, the breading should not soften.