Veal Liver Schnitzel
by Editorial Staff
We offer you a recipe for a very tender, juicy veal liver schnitzel.
Ingredients
- Veal liver – 1.5 kg
- Eggs – 3 pcs.
- Flour – how much will it take
- Bread crumbs – how long will it take
- Vegetable oil – for frying
- Salt to taste
- Ground black pepper – to taste
Directions
- Wash one and a half kilograms of veal liver, dry it, and clean it from films.
- Cut into steaks 1-1.5 centimeters thick.
- Break 3 eggs into a bowl, add lightly, mix.
- Breaded the prepared veal liver in flour, dip in eggs, and roll in breadcrumbs.
- Fry on both sides in well-heated vegetable oil over medium heat until crisp.
- Put the finished schnitzels on a paper towel so that excess fat is absorbed.
- Serve veal liver schnitzels with oven-baked potatoes, or with another side dish, with fresh or salted vegetables.
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