Schnitzel from the oven

Ingredients for 4 servings:

• 4 veal or pork escalopes (about 150 – 200 g each)
• n. B. wheat flour
• e.g. breadcrumbs
• 2 eggs
• some butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

great for XXL schnitzel

First, melt the butter in a saucepan. Meanwhile, wash the meat, pat it dry with kitchen paper, and use a meat tenderizer to tenderize it to the desired thickness (I use about 1 cm). Salt and pepper the meat on both sides. Then coat it in the flour, egg, and then breadcrumbs. Preheat the oven to 180°C (top/bottom heat). Brush the breaded schnitzels with a little melted butter on both sides, place them on a baking sheet, and place them in the hot oven. Turn the schnitzels over after 10 minutes and continue baking for a further 20-30 minutes, depending on their thickness. Before serving, place the meat on kitchen paper to drain. Serve the schnitzels with fries or fried potatoes, salad, and some cranberries. Tip: Place an ovenproof bowl filled with water in the oven to prevent the meat from drying out.