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diff --git a/content/schnitzel.md b/content/schnitzel.md new file mode 100644 index 0000000..0785698 --- /dev/null +++ b/content/schnitzel.md @@ -0,0 +1,33 @@ +--- +title: "Schnitzel" +date: 2021-03-18 +tags: ['austrian', 'beef'] +author: "Tobias & Alexandra Grimm" +--- + + + +Original Austrian breaded meat, pan-fried in butter. + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 6 min +- 🍽️ Servings: 4 + +## Ingredients + +- 4 veal cutlets (1 ~ 150g) +- 2 eggs +- 1 lemon +- 100g flour +- 150g bread crumbs +- 100g butter (or even better clarified butter) + +## Directions + +1. Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika) +2. Wash the veal and gently dry it with kitchen roll. +3. Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender) +4. Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs) +5. Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown) +6. Fry the veal on each side until it is gold brown. (e.g. 3 min on each side) +7. Serve with a piece of lemon. |