Ingredients:
4 escalopes of around 120 grams each
To apply the Breadcrumbs:
flour
2 eggs
breadcrumbs
salt / pepper
oil or lard for frying
Procedures:
1. The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the meat carefully.
2. Lightly season the escalopes with salt and pepper. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrubs. Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.
3. Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.
4. Remember to serve hot with fresh lemon and potato salad Viennese style!
4 escalopes of around 120 grams each
To apply the Breadcrumbs:
flour
2 eggs
breadcrumbs
salt / pepper
oil or lard for frying
Procedures:
1. The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the meat carefully.
2. Lightly season the escalopes with salt and pepper. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrubs. Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.
3. Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.
4. Remember to serve hot with fresh lemon and potato salad Viennese style!
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