John Myers
Wiener Schnitzel with Potato and Cucumber Salad
The perfect wiener schnitzel with potato and cucumber salad recipe with a picture and simple step-by-step instructions.
schnitzel
- 2 Discs Veal schnitzel
- 1 great Free range egg
- 1 great Homemade breadcrumbs
- 2 tablespoon Spelled flour type 630
- 1 pinch Salt
- 1 pinch Paprika
- Rapeseed oil
- 1 Tablespoon Butter
- 1 fresh Lemon
- Wash the schnitzel and pound it very lightly. Veal escalope is such a tender meat that you can press it lightly with the back of your hand.
- Mix the egg, season with salt and paprika. Put on a plate with flour, egg and breadcrumbs.
- Set up a pan with plenty of rapeseed oil (you can also use clarified butter or other oil). Let the oil get hot, you can do the test with a wooden spoon. Put in the oil, if bubbles rise on the handle, the oil is hot enough.
- Turn the schnitzel in flour, then egg and breadcrumbs. And off to the hot oil, add a little butter and roast until golden brown.
- Place the schnitzel on a paper towel to reduce some fat.
- We had a potato and cucumber salad with it.
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