Wiener Schnitzel

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal escalopes (schnitzels)

Difficulty: *

Cooking methods: frying

Preparation

Take the meat out of the fridge half an hour before starting to cook. Cover the escalopes with cling film and beat them until thin, using a pan or meat tenderiser to flatten the meat. Beat the eggs and season the breadcrumbs with salt and pepper. Put the flour on one plate, the egg on another and the breadcrumbs on a third one.

Dip the escalopes in the flour, coating both sides, then in the egg and finally in the breadcrumbs. Fry the escalopes on both sides in the hot butter and oil until golden brown. Drain on kitchen paper.

Rinse the lemon in hot water and cut into quarters. Rinse the parsley in cold water, shake dry and remove the leaves. Serve the escalopes with the lemon quarters, a rolled-up anchovy, capers, parsley and cowberries.

Tip: You can omit the anchovies and capers if you prefer.

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