Wiener schnitzel

Name: Wiener schnitzel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Veal cutlet (150-180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Flour; 2 Eggs (size M); 200 g breadcrumbs (or 8 slices of toast); 3 TABLESPOONS Oil (clarified butter was not so good); 4 Lemon slices; 4 pickled anchovies; 12 Capers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Veal cutlet (150-180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Flour
2 Eggs (size M)
200 g breadcrumbs (or 8 slices of toast)
3 TABLESPOONS Oil (clarified butter was not so good)
4 Lemon slices
4 pickled anchovies
12 Capers

Directions

1
Wash cutlets, dab dry, tap flatter in length. Season with salt and pepper. Beat the eggs in a plate. Turn meat first in flour, tap off excess flour.
2
Then turn in egg and breadcrumbs (or ground toast without rind). Heat the oil in a large, preferably rectangular pan. Fry the escalopes for two minutes on each side. Turn only once.
3
Each cutlet is served with a slice of lemon and a rolled anchovy fillet filled with capers.