Vienna Schnitzel
Ingredients:
veal (2 pieces x 150 g)
2 tbsp. flour
1 egg
4 tbsp. butter
salt, pepper to taste
Cooking:
- Beat the veal chops with the kitchen hammer, but don't make them too thin, the chops should at least be 4 mm thick.
- Prepare one plate with flour, and another plate with the beaten egg.
- Season the chops with the salt and pepper from the both sides, put into the plate with flour and and remove the spare flour from the chops.
- There shouldn't be too much flour on the meat. Put the floured chops into the plate with the beaten egg and place it into
- the hot buttered frying pan.
- Fry the chops for about 1 minute and a half on the lower side until golden brown, then turn to the other side, and fry for about 2 minutes.
- Fry the chops on the medium heat not to make them too dry.
- Remove the schnitzel from the pan, and put on the dishes.
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