Schnitzel
A dish with veal cutlets and eggs at the center. On the table in about 6 minutes.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 4 veal cutlets (1 ~ 150g)
- 2 eggs
- 1 lemon
- 3½ oz flour
- 5¼ oz bread crumbs
- 3½ oz butter (or even better clarified butter)
Make it lactose-friendly
- 100g butter (or even better clarified butter) → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)
- Wash the veal and gently dry it with kitchen roll.
- Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender)
- Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)
- Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)
- Fry the veal on each side until it is gold brown. (e.g. 3 min on each side)
- Serve with a piece of lemon.
Nutrition (estimated, per serving)
| Calories | 514 |
|---|---|
| Protein | 23.1 g |
| Fat | 26.0 g |
| Carbs | 46.5 g |
| Fiber | 2.4 g |
| Sodium | 362 mg |
Source
based.cooking (community recipes, public domain) — unlicense