Viennese Veal

by Editorial Staff

A variation on the Viennese schnitzel recipe. Thin cuts of breaded veal, fried in a lot of oil. But for bread, only crackers and eggs are used here, meat is fried in vegetable oil, and served with butter.

Ingredients

  • Veal – 6 thin slices
  • Eggs – 3 pcs.
  • Bread crumbs – 4-5 tbsp
  • Olive oil (for frying) – up to 200 g
  • Butter – 70-100 g
  • Lemon – 5-6 slices
  • Salt
  • Capers (optional)
  • Pikuli (optional)

Directions

  1. Salt the veal slices.
  2. Beat the eggs in a shallow bowl.
  3. Dip the meat into the egg.
  4. Then roll in breadcrumbs.
  5. Heat the olive oil well in a skillet. Place the meat in the pan.
  6. Fry the schnitzel in boiling oil on both sides until golden brown.
  7. Place the meat on a paper towel.
  8. Melt the butter in a small saucepan.
  9. Place the fried schnitzel on a serving plate and pour over the melted butter. Serve with lemon, pickles, and capers can be added. Enjoy your meal!

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