Rub the schnitzel in firmly with crushed garlic and season with salt, preferably in the morning, then stack the meat on top of each other, press lightly, cover with foil and leave to marinate for about 3 hours.
Then through flour, eggs (sprinkle with salt and a dash of soda water) and crumbs (very fine, so the breading is softer and better), and slowly bake out.
Serve with a salad of your choice, with us in Austria of course a potato salad and parsley potatoes or pea rice with it.
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