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Ingredients
- 600 g sliced veal leg
- 100 g all-purpose flour
- 2 pcs eggs
- 150 g breadcrumbs
- 150 g butter
- 1 pinch salt
Preparation
- 1Cut the veal into 4 equal slices (or use pre-sliced meat). Place the slices between two sheets of cling film and gently pound them with a meat mallet, working from the center outwards, until they are about 4 mm thick.
- 2Season the meat slices with salt on both sides. Prepare three deep plates for breading: put flour in one, two eggs (beaten with 2 tablespoons of water) in the second, and breadcrumbs in the third.
Frying
- 1First, coat the meat slices in flour, then in the beaten egg, and finally in the breadcrumbs. Make sure the breading covers the meat evenly everywhere.
- 2Melt the butter in a pan over medium heat. When hot, place the breaded slices in it and fry them until golden brown on both sides. The meat should not be completely submerged in butter, but there should be plenty of it underneath.
- 3Drain the cooked schnitzels on paper towels and serve with fresh lemon.
Tip
When pounding, use the smooth side of the mallet to avoid damaging the meat fibers.
Use plenty of butter for frying, but do not completely submerge the meat. This will ensure the coating is truly wavy and crispy.
Kifli Kukták
A tökéletes bécsi szelet titka a minőségi borjúhús és a bőséges vajban való sütés. Tálalja citrommal és klasszikus burgonyasalátával!