They don’t look much like Viennese schnitzels, whose size is at least like a 46-size shoe, but they are so delicious and classics, classics, classics ….
We’ll prepare them again some other day 🙂 Mmmm… Tasty!
INGREDIENTS:
DIRECTIONS:
Take the meat out of the refrigerator.
While the meat is still relatively cold, cut it into thin slices about 1 cm thick.
Place each slice between two layers of fresh storage foil.
Using a steak hammer or a rolling pin, beat the shnitzels until they get as thin as possible (about 2-3 mm.)
Sprinkle the ready schnitzels with salt and pepper.
In 3 relatively wide and deep plates prepare: flour, broken eggs and breadcrumbs
Take a schnitzel and dip it in the flour.
Turn the schnitzel. Shake off the excess flour.
Dip the schnitzel in the broken eggs.
Finally put the schnitzel in the breadcrumbs and cover it completely.
Fry in heated oil on medium heat.
After frying the schnitzels, place them on a grid covered with a napkin, which will soak up the excess fat.
Put the washed baby potatoes in a casserole. Season to taste and add the water and the fat. You can cover with a lid. Stir the potatoes periodically until they get soft and until the water evaporates. Then they get fried in the remaining fat. Once they turn red, they are ready.
Put the potatoes in a separate bowl or as a garnish to a main course.
Serve the ready schnitzels with baby potatoes or other garnish you desire. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Take the meat out of the refrigerator.
While the meat is still relatively cold, cut it into thin slices about 1 cm thick.
Place each slice between two layers of fresh storage foil.
Using a steak hammer or a rolling pin, beat the shnitzels until they get as thin as possible (about 2-3 mm.)
Sprinkle the ready schnitzels with salt and pepper.
In 3 relatively wide and deep plates prepare: flour, broken eggs and breadcrumbs
Take a schnitzel and dip it in the flour.
Turn the schnitzel. Shake off the excess flour.
Dip the schnitzel in the broken eggs.
Finally put the schnitzel in the breadcrumbs and cover it completely.
Fry in heated oil on medium heat.
After frying the schnitzels, place them on a grid covered with a napkin, which will soak up the excess fat.
Put the washed baby potatoes in a casserole. Season to taste and add the water and the fat. You can cover with a lid. Stir the potatoes periodically until they get soft and until the water evaporates. Then they get fried in the remaining fat. Once they turn red, they are ready.
Put the potatoes in a separate bowl or as a garnish to a main course.
Serve the ready schnitzels with baby potatoes or other garnish you desire. Bon appetit!
