John Myers
Lemon Schnitzel
The perfect lemon schnitzel recipe with a picture and simple step-by-step instructions.
- 300 g Veal schnitzel
- 2 piece Lemon
- 6 tbsp Flour
- 2 piece Egg
- 150 g Breadcrumbs
- 1 piece Baguette
- 0,5 head Iceberg lettuce
- 0,5 head Salt pepper
- Oil for frying
- Cut the meat into 3-4 cm pieces, pound flat, drizzle with lemon juice (from a lemon) and leave to marinate for 10 minutes, then season with salt and pepper. Beat eggs. Put the flour, eggs and breadcrumbs on a plate. Heat some oil in a pan. Turn the schnitzel in portions first in flour, then in eggs and finally in breadcrumbs and fry until golden on each side in the hot oil. Drain on paper towels. Cut the baguette diagonally into slices (if you like, roast it in the oven), clean the lettuce, wash it, spin dry and pluck it into pieces. Put a lettuce leaf on each baguette slice and place a little pork chop on top. Quarter the lemon and cut into slices. Skewer a lemon piece on each schnitzel.
Facebook Comments