John Myers
Wiener-style Schnitzel with Lamb’s Lettuce
The perfect wiener-style schnitzel with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 2 Schnitzel from the upper shell
- Flour
- 2 Eggs
- 100 g Cream
- Breadcrumbs
- 150 g Lamb’S lettuce
- 150 g Fat bacon
- 100 g Cherry tomatoes
- 3 tbsp Vinegar
- 3 tbsp Water
- 2 tsp Sugar
- Salt
- Pepper
- Clarified butter
- First, knock the schnitzel, this works well with a small saucepan. Put the flour in a shallow bowl. Stick the eggs with whipped cream and place in a bowl with a little salt and pepper. Put breadcrumbs in a shallow bowl as well. Now season the schnitzel with pepper and salt and turn one after the other in the flour, then dip in the eggs and turn in the breadcrumbs. You can then dip the schnitzel in the eggs again and turn it in the breadcrumbs. Now the schnitzel is fried in plenty of hot clarified butter. 3-5 minutes per side. Drain briefly on kitchen paper and serve.
- For the salad: clean the salad and place in a bowl. Dice the bacon and leave it in a small saucepan. Deglaze with the vinegar and add the sugar. Mix and pour the warm, cooled marinade over the salad. Mix and you’re done. A few washed and halved cherry tomatoes can also be added to the salad.
Facebook Comments