Glorious Schnitzel
very easy
35 mins
35 mins
Ingredients
- 4 thin calf or
- 7-10 Tbsp Pork escalope
- 7-10 Tbsp salt, pepper
- 100 g Whipped cream
- 3 Eggs (Gr. M)
- 3-4 Tbsp Flour
- 8-10 Tbsp Breadcrumbs
- 200 g clarified butter or 6 tablespoons oil + 4 tablespoons butter
- 7-10 Tbsp For the decoration: 4 lemon slices, capers and anchovies
- 7-10 Tbsp Freezer bag
Directions
- 1
Dab schnitzel dry. Tap the bottom of a saucepan 2-3 mm thinly and flatly between a lengthwise cut freezer bag or two layers of cling film. Salt and pepper the cutlets on both sides.
- 2
Whisk cream and eggs in a deep plate with a fork. The breadcrumb coating with lightly whipped cream becomes extra light.
- 3
Put the flour and breadcrumbs in a plate. Turn the cutlets one after the other in flour first, shake off excess flour slightly.
- 4
Pull the schnitzel through the egg mix, then let it drip off a little.
- 5
Now turn the schnitzel in the breadcrumbs. Start frying immediately, otherwise the breadcrumbs will not be crispy.
- 6
Do not heat 50 g of lard too hot in a large pan, otherwise the breadcrumb coating will burn. Put 1 escalope into the pan and fry it floating in the lard at medium heat. Pour hot lard over the meat again and again.
- 7
As soon as the underside is golden yellow (after 2-4 minutes) turn the escalope over and fry it on the second side in the same way. Drain the finished schnitzel on kitchen paper. Keep warm in a hot oven (at approx. 50 °C).
- 8
Bread the rest of the escalopes and fry them. Schnitzel decoration: Wrap 1 caper in 1 anchovy and arrange on 1 lemon slice.
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