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C201031B-wiener-schnitzel.md

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Wiener Schnitzel

  • ID: C201031B
  • Tags: #bebo, #veal
  • Author: Lucas Maystre
  • Source: La cuisine Betty Bossy

Ingredients

For 4 portions.

  • 600 gr veal escalopes
  • 1 egg
  • 120 gr breadcrumbs
  • flour
  • paprika, salt, pepper
  • clarified butter (or cooking oil)

Instructions

  1. Soften the escalopes by beating them with a hammer. Season the meat with salt, pepper and paprika.
  2. Prepare three plates:
    • one with flour
    • one with the egg (beaten)
    • one with the breadcrumbs Pass the escalopes first in the flour, then in the egg, then in the breadcrumbs. Press well.
  3. Heat the clarified butter in a pan. Fry the the escalopes 2 min on each face (medium heat). Dry with paper towels.

Notes

  • To keep the escalopes warm when doing multiple batches, put them in the oven at 60 degrees with the door slightly open (use a wooden spatula to keep it open).