Schnitzel Viennese Style with Broccoli
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the schnitzel:
- 4 pork schnitzel
- 2 egg (s)
- 60 g flour
- 80 g breadcrumbs
For the vegetables:
- 30 g pumpkin seeds
- 500 g broccoli, frozen
- 1 tablespoon butter
- Herbal salt
- Herbal Pepper
For the sauce:
- 40 g butter
- 2 egg yolks
- 0.5 ½ lemon (s), juice from it
- 1 teaspoon mustard, hotter
- 1 teaspoon sugar
- 0.5 ½ bunch parsley, washed, chopped
Also:
- some salt and pepper
- 6 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel, pat dry and pat flat (ideally between cling film). Whisk the eggs, season with salt and pepper. Prepare a breading line with flour, beaten egg and breadcrumbs.
- For the broccoli, roast the pumpkin seeds in the pan until golden brown and leave to cool.
- Cook the broccoli in boiling salted water for about 6 minutes, then drain and return to the saucepan. Now add the butter and let it melt. Now fold in the roasted pumpkin seeds and season with herb salt and herb pepper.
- For the sauce, melt the butter in a saucepan or in the microwave.
- Puree the egg yolks, lemon juice, mustard and sugar and stir in the melted butter. Add the washed and chopped parsley and season with salt and pepper.
- Bread the schnitzel first in the flour, then the egg and finally in the breadcrumbs. Heat the oil in a pan and fry the schnitzel while turning. Drain excess fat on paper towels.
- Serve the schnitzel with broccoli and sauce, sprinkle with a little parsley.
- There was also fried potatoes.
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