Ingredients: four escalopes of 120 grams each for the breading: flour 2 eggs breadcrumbs salt oil or lard for frying
Directions:1. Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do`not touch the bottom. 2. For the breading: Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs. |