in Austria

Breaded veal escalope

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Ingredients for 4 servings:

  • 4 veal escalopes, 150 g each
  • 100 g breadcrumbs, white
  • 60 g flour
  • 2 eggs
  • 1 lemon(s), cut into quarters
  • 125 g butter
  • Oil, for frying
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Lightly salt and pepper the schnitzels, making sure they are as evenly thick as possible. Whisk the eggs with a little salt. Coat each schnitzel first in flour, then in egg, and finally in breadcrumbs (preferably from crustless toast). Shake off any excess flour or egg. Press the breadcrumbs down firmly and let the schnitzels dry for ten minutes. I always place them on greaseproof paper for this. If necessary, press on a little more breadcrumbs and fry them in a hot butter and oil mixture until golden brown. Serve with lemon and fresh vegetables. Please do not serve with fries. Buttered beans and peas go very well. Parsley potatoes tossed in butter and green salad or potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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