Schnitzel Vienna – Rome

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Schnitzel Vienna – Rome
Schnitzel Vienna – Rome

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.

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