XXL Schnitzel Viennese style

Name: XXL Schnitzel Viennese style
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 TABLESPOONS Vinegar; 2 TABLESPOONS + 150 ml oil; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 1 Garlic clove; 2 stem(s) Parsley; 1 Cucumber; 1.2 kg Roast pork schnitzel (let the butcher cut it up flat into a cutlet); 3 Eggs (size M); 7 TABLESPOONS Flour; 150 g Breadcrumbs; 1 Organic Lemon; 4 Anchovy fillets; 12 Capers

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 TABLESPOONS Vinegar
2 TABLESPOONS + 150 ml oil
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
1 Garlic clove
2 stem(s) Parsley
1 Cucumber
1.2 kg Roast pork schnitzel (let the butcher cut it up flat into a cutlet)
3 Eggs (size M)
7 TABLESPOONS Flour
150 g Breadcrumbs
1 Organic Lemon
4 Anchovy fillets
12 Capers

Directions

1
Mix vinegar and 2 tablespoons of 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 remaining 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 the cutlets in flour, egg and breadcrumbs. Heat about 150 ml oil in a large frying pan. Fry the cutlets for 10-15 minutes, turning them over.
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 lemon slices, capers, anchovies and parsley
4
Preparation time approx. 20-25 minutes