L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
ChakapuliGeorgian cuisine
Paella dish
Porrusalda con bacalao fish soupSpanish cuisine
Paella dish
Cream of Mushroom SoupFrench cuisine
Paella dish
Pate de Campagne (Country Pate)French cuisine
Paella dish
Sponge rollEuropean cuisine

Viennese schnitzel

4 servings

30 minutes

Add to favorites

Viennese classic - schnitzel. Can be before the waltz, after the waltz - or instead of the waltz.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
4servings
Beef rump
700 g
Wheat flour
200 g
Chicken egg
4 pieces
Breadcrumbs
300 g
Butter
250 g
Ground black pepper
to taste
Salt
to taste
Lemon
1 piece
Cooking steps

  • 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.
    Required ingredients:
    1. Beef rump: 700 g

  • 4

    Season the beaten meat with salt and pepper on all sides.
    Required ingredients:
    1. Ground black pepper:  to taste
    2. Salt:  to taste

  • 5

    Coat the meat in flour.
    Required ingredients:
    1. Wheat flour: 200 g

  • 6

    Then dip into lightly beaten eggs
    Required ingredients:
    1. Chicken egg: 4 pieces

  • 7

    Coat with breadcrumbs.
    Required ingredients:
    1. Breadcrumbs: 300 g

  • 8

    Melt the butter in a pan.
    Required ingredients:
    1. Butter: 250 g

  • 9

    Fry the meat in melted butter on both sides until golden brown.
    Required ingredients:
    1. Butter: 250 g

  • 10

    Serve with a slice of lemon.
    Required ingredients:
    1. Lemon: 1 piece