Viennese Veal

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.

Summary

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)

Instructions

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!