|
|
|
Wiener Schnitzel |
- 2 veal cutlets
- salt
- oil for deep frying
- lemon
- flour
- breadcrumbs
- egg wash
|
- Remove bones from veal cutlets and season with salt.
- Cut escalopes around the edge to prevent curling when being fried.
- Prepare egg wash: whisk 1 egg, add 10ml oil and 10ml water.
- Pass escalopes through flour, egg wash and white breadcrumbs.
- Deep fry in hot oil to a golden brown (approx. 7 minutes).
- Serve with mush potato and lemon.
|
|
|
