Schnitzel
4 servings
30 minutes
Schnitzel is an iconic dish of German cuisine that has captivated gourmets worldwide. Its roots trace back to Austria, where it became a symbol of Viennese gastronomy. Tender meat, carefully pounded and coated in crispy breadcrumbs, acquires a golden crust and appetizing aroma when fried. A slice of lemon adds freshness, while capers provide exquisite zestiness. This schnitzel pairs perfectly with fried potatoes and fresh vegetables, creating a balanced and rich flavor experience. Its ease of preparation makes it an excellent choice for both festive dinners and cozy family lunches.
1
Wash the pork or veal (the kidney part of the loin or the meat of the hind leg), clean it from tendons, and cut it into pieces in the form of natural cutlets, but without bones.
- Veal: 500 g
2
Pound each piece with a mallet, salt it, sprinkle with pepper, dip in beaten egg, and coat with breadcrumbs.
- Chicken egg: 1 piece
- Breadcrumbs: 0.5 glass
3
Place the prepared pieces in a heated pan with oil and fry on both sides until a crispy golden crust forms; then place on a plate and drizzle with oil in which finely chopped and blanched lemon zest and capers have been lightly sautéed.
- Vegetable oil: 2 tablespoons
- Capers: 0.5 tablespoon
- Lemon: 0.5 piece
4
Place a slice of lemon on each piece, sprinkled with parsley or dill. For a side dish, you can serve fried potatoes or a mix of vegetables dressed with oil. Serve a salad separately - either green or vegetable.
- Lemon: 0.5 piece
- Vegetable oil: 2 tablespoons