in Recipes

Schnitzel Vienna – Rome

Spread the love

Ingredients for 4 servings:

  • 4 large veal escalopes from the topside, cut across the grain
  • 1 cup(s) flour
  • 1 egg(s)
  • 2 cup(s) white bread, freshly grated
  • Salt
  • pepper
  • 1 lemon(s)
  • 1 clove(s) garlic
  • ½ bunch parsley
  • oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wiener schnitzel with gremolata

Lightly salt and pepper the schnitzels, coat them in flour, dip them in the beaten egg, and then roll them in grated white breadcrumbs, pressing the breading in lightly with a fork. Finely chop the parsley, add the zest and juice of half a lemon, finely chop the garlic, season with salt and pepper, and mix. Fry the schnitzels in plenty of neutral oil (rapeseed oil) until golden brown and crispy. Place them on a platter and brush with a light coat of gremolata; don’t let the breading go soggy.

Facebook Comments

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.

Bami Goreng

Leek soup