Vienna
Schnitzel
Ingredients:
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veal (2 pieces x 150 g)
2 tbsp. flour
1 egg
4 tbsp. butter
salt, pepper to taste
Cooking:
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Beat the veal chops with the kitchen hammer, but don't make them too
thin, the schnitzel chops should at least be 4 mm thick. Prepare one plate with
flour, and another plate with the beaten egg. Season the chops with the
salt and pepper from the both sides, put into the plate with flour and
and remove the spare flour from the chops. There shouldn't be too much
flour on the meat. Put the floured schnitzel chops into the plate with the beaten
egg and place it into the hot buttered frying pan. Fry the chops for about
1 minute and a half on the lower side until golden brown, then turn to
the other side, and fry for about 2 minutes. Fry the chops on the medium
heat not to make them too dry.
Remove the schnitzel from the pan, and put on the dishes. Serve with
the fresh green salad or potato
salad.
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