Wiener schnitzel

Name: Wiener schnitzel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 TABLESPOONS Vinegar; 2 TABLESPOONS Oil; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 1 Garlic clove; 1/2 bunch curly parsley; 1 Cucumber; 4 Veal cutlet (approx. 250 g each); 3 Eggs (size M); 8 TABLESPOONS Flour; 250 g Breadcrumbs from the baker; 500 g clarified butter; 1 large organic lemon; 4 Anchovy fillets; 12 Capers; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 TABLESPOONS Vinegar
2 TABLESPOONS Oil
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
1 Garlic clove
1/2 bunch curly parsley
1 Cucumber
4 Veal cutlet (approx. 250 g each)
3 Eggs (size M)
8 TABLESPOONS Flour
250 g Breadcrumbs from the baker
500 g clarified butter
1 large organic lemon
4 Anchovy fillets
12 Capers
7-10 Tbsp Cling film

Directions

1
Mix vinegar and oil, season with sugar, salt and pepper. Peel onion and garlic and cut into fine cubes. Wash parsley and shake dry. Put some leaves aside for garnishing, chop the rest of the parsley finely. Wash and clean the cucumber and slice it into thin slices. Mix cucumber, onion, garlic, dill and vinaigrette
2
Wash the meat, dab dry and tap flat between foils. Season with salt and pepper. Whisk eggs. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat 250 g clarified butter in 2 large pans. Fry the escalopes in them in portions for about 8 minutes while turning. Keep the schnitzels warm
3
Wash lemon hot, grate dry and cut into slices. Rinse anchovy fillets under cold running water and roll up. Drain capers on a sieve. Garnish cutlets with lemon slices, capers, anchovies and parsley