John Myers
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Meat: Veal Schnitzel
The perfect meat: veal schnitzel recipe with a picture and simple step-by-step instructions.
INGREDIENTS Schnitzel:
- 3 thin Veal schnitzel
- Sifted flour to mix
- 1 middle Organic egg
- 4 tbsp Breadcrumbs (breadcrumbs)
- Salt + pepper, colored (to taste)
- 3 tbsp Clarified butter
- 2 tbsp Margarine
GARNISH:
- 400 g Potatoes triplets
- Colored pepper, from the mill
- 1 Lemon fresh
PREPARATION:
- First, peel the potatoes with a peeler, wash them in cold water, put them in a saucepan, cover with cold water and set aside. Halve the lemon and cut 1 half into slices. Put aside.
- Prepare a flat plate each with flour, breadcrumbs (breadcrumbs) and clumped egg.
PREPARATION:
- Salt the potato water and boil the potato. Takes approx. 20 minutes. If the cutlets are not 1cm thick, flatten them with a plating iron until they are that thin. This is important for Wiener Schnitzel because they are only fried briefly.
- Pat the schnitzel dry with a paper towel. Season to taste with salt and colored pepper from the mill. Now roll the schnitzel in flour and knock off any excess flour. Pull through the clumped egg and then coat with breadcrumbs.
- Heat the butter lard and margarine in a pan. Soak the schnitzel in the hot fat. They should be baked floating, hence so much fat. Fry the first side for approx. 2-3 minutes, batting the top a few times with the frying fat.
- If the underside is browned, turn the schnitzel and do the same here. The panande should expand into bubbles, then it is correct. The schnitzels do not need a long roasting time because they have been pounded very thinly.
- Remove the schnitzel from the pan and degrease on kitchen paper. Keep warm.
- Drain the potatoes and add the schnitzel to the frying fat. Season there with freshly ground pepper and toss the pan a few times.
- Place the schnitzel on a plate and add 1 portion of the buttered triplets. Cover the schnitzel with a lemon wedge and serve. Add the prepared asparagus salad and enjoy it.
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