John Myers
Butterfly Schnitzel with Croquettes and Peas
The perfect butterfly schnitzel with croquettes and peas recipe with a picture and simple step-by-step instructions.
- 400 g Schnitzel meat in one piece
- Oil
- Spices:
- Salt and pepper
- Ground chilli
- 3 Eggs
- 3 Ground bread into breadcrumbs
- Tk peas
- 1 Kl. onion
- 1 tbsp Butter
- Wash the meat, make it dry again. Now cut down 2 butterfly escalopes from the piece, being careful not to cut through the first one, cut the top again, cut the slice down and cut it off. Unfold the slices and knock them flat and wide with a meat mallet. Beat the eggs, mix with the spices, then pull the meat through the egg
- by breadcrumbs and put in hot oil to fry, fry on both sides until brown. Boil the peas in a little water, sieve them and with a little butter, toss the chopped onion, add the peas and toss a few times. Bake the croquettes in a deep frying pan. Then the plates have to be warmed up and they can be served.
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