Wiener Schnitzel

Ingredients for 2 servings:

• 400 g veal escalope, preferably from the topside
• e.g. chili salt
• 2 tbsp, heaped flour
• 60 ml cream, sweet, whipped (semi-stiff)
• 1 egg(s), beaten
• e.g. breadcrumbs
• 250 ml oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

made easy and quick

Whip the cream until semi-stiff (the whisk will create and leave marks when beating!). Crack the egg into a bowl or plate and whisk, adding a small pinch of chili salt. Fold in the whipped cream. Put the flour and breadcrumbs separately in a bowl or plate. Season the veal escalopes on both sides with a small pinch of chili salt. Then coat them first in the flour and gently tap them off. Then coat them completely in the egg mixture and then in the breadcrumbs on all sides, taking care not to press the coating down too firmly. Once all the escalopes are breaded, fry them in plenty of hot oil over medium heat until golden brown on both sides. Briefly place the cooked veal escalopes on kitchen paper so that the excess fat can drip off. Serve the veal escalopes immediately and hot. Tip: If the breading bubbles when serving, the Wiener Schnitzel is perfect.