John Myers
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Cooking: Wiener Schnitzel Mini with Zucchini Salad
The perfect cooking: wiener schnitzel mini with zucchini salad recipe with a picture and simple step-by-step instructions.
Flesh:
- 1 pcs. Veal
- 1 Egg
- 3 El Breadcrumbs
- 2 El Flour
- Clarified butter
- Salt and pepper
Vegetables:
- 1 Zucchini
- 1 Lemon
- 1 hand Mint leaves
- Salt and pepper
- Extra virgin olive oil
Cutlet:
- For the schnitzel, cut the meat into thin slices and pound it flat again. Then season with salt and pepper, first in flour, then in egg and finally in breadcrumbs. Fry in hot clarified butter and drain on kitchen paper.
Zucchini vegetables;
- For the vegetables, wash the zucchini and cut into thin slices. Roast on both sides in a hot pan without fat until aldente.
- Remove the slices and season with salt and pepper. Squeeze the lemon and squeeze the juice onto the zucchini and give a good dash of olive oil. Cut the mint into small pieces and add to the zucchini, mix everything well, season to taste and serve.
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