Viennese schnitzel
4 servings
30 minutes
Viennese classic - schnitzel. Can be before the waltz, after the waltz - or instead of the waltz.
Calories1326.2kcal
Proteins53.2grams
Fats81.9grams
Carbohydrates97.5grams
Beef topside (rump)
700
g
Wheat flour
200
g
Chicken egg
4
pc
Breadcrumbs
300
g
Butter
250
g
Ground black pepper
to taste
Salt
to taste
Lemon
1
pc
1
Prepare the necessary ingredients.
2
Place a piece of meat between sheets of plastic wrap.
3
Meat should be well beaten with a hammer. If there is no hammer, you can use the flat bottom of a pan. The meat should be about 7 mm thick.
- Beef topside (rump): 700 g
4
Season the beaten meat with salt and pepper on all sides.
- Ground black pepper: to taste
- Salt: to taste
5
Coat the meat in flour.
- Wheat flour: 200 g
6
Then dip into lightly beaten eggs
- Chicken egg: 4 pieces
7
Coat with breadcrumbs.
- Breadcrumbs: 300 g
8
Melt the butter in a pan.
- Butter: 250 g
9
Fry the meat in melted butter on both sides until golden brown.
- Butter: 250 g
10
Serve with a slice of lemon.
- Lemon: 1 piece
