Summary

Ingredients

• 200 g schnitzel meat (poultry is best)
• 2 basil leaves
• 50 g parmesan, freshly rated
• some saffron
• 1 egg (s), devious
• 15 grams flour
• 15 g breadcrumbs
• 1 pinch (s) salt
• Olive oil for frying
• 1 lemon (s), cut into pieces
• Lingonberry compote

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Instructions

1. Chop the basil leaves into small pieces. Freshly grate the parmesan. Mix both with saffron and breadcrumbs (the proportions of the individual ingredients can vary according to taste. I always used the same proportions). Mix everything together.
2. Bread the schnitzel first in flour, then in the beaten egg and finally in the breadcrumbs, saffron, parmesan and basil mixture. Fry the schnitzel in heated olive oil. Season with salt and pepper.
3. Arrange on a plate and serve with a piece of lemon. Also add a teaspoon of cranberry compote.
4. Salads (e.g. Viennese potato salad), rice and potatoes are suitable as a side dish.