Wiener schnitzel
easy
35 mins
35 mins
Ingredients
- 1/2 small picking salad
- 200 g cherry tomatoes
- 2 Onions
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 4-5 Tbsp Oil
- 4 thin veal cutlets (à approx. 130 g)
- 2 Eggs (size M)
- 3 TABLESPOONS Flour
- 8 TABLESPOONS Breadcrumbs
- 100 g clarified butter
- 1 untreated lemon
- 4 Anchovy fillets
- 1 TABLESPOON Capers
- 7-10 Tbsp wooden skewers
Directions
- 1
Preparation: Clean and wash the salad, drain well and pluck into bite-sized pieces. Wash, clean and quarter the tomatoes. Peel onions. Cut 1 onion into rings. For the vinaigrette, whisk vinegar, salt, pepper and sugar. Fold in oil drop by drop.
- 2
Cut 1 onion into fine cubes. Add to the vinaigrette, season with salt and pepper. Wash the cutlets, dab dry, tap flatter. Season with salt and pepper. Whisk the eggs. Turn the schnitzel first in flour, then in egg and finally in breadcrumbs. Heat clarified butter in a pan. Fry the schnitzel in 2 portions for 3-5 minutes. Turn once and cover with the hot fat again and again. Mix the salad with the vinaigrette. Wash the lemon, grate dry and cut into slices. Place the anchovy fillets in a circle on lemon wedges, fill with capers and pin with wooden skewers.
- 3
Heat clarified butter in a pan. Fry the schnitzel in 2 portions for 3-5 minutes. Turn once and cover with the hot fat again and again. Mix the salad with the vinaigrette. Wash the lemon, grate dry and cut into slices. Place the anchovy fillets in a circle on lemon wedges, fill with capers and pin with wooden skewers. Serve cutlets with salad and lemon wedges. Served with French fries
Nutrition Facts
460 kcal
23 g
24 g
36 g
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