Wiener schnitzel

Wiener schnitzel

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 veal steaks, thinly cut and flattened
salt and freshly ground black pepper
2 tablespoons plain flour
1 egg, beaten
1 cup fine fresh breadcrumbs
olive oil, for frying
30g butter
lemon slices
capers

Method

  1. Flatten the veal steaks until very thin. Halve or leave whole. Season with salt and pepper and dip into the flour, egg then breadcrumbs. Press with the heel of your hand to firm the coating. Chill for 30 minutes.
  2. Heat sufficient oil to cover the base of a frying pan. Add half the butter and, when hot, add half the veal. Cook about 1 1/2 minutes on each side, until golden brown. Drain on paper towels and keep warm on a heated platter. Repeat with remaining veal. Serve with slices of lemon and a few capers.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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