Wiener schnitzel mini

Go to all recipes for: Gourmet/raclette, Christmas menu, Pork meat 

Ingredients:

200 gr veal fillet

pepper

salt

paprika powder

parsley

1 egg

breadcrumbs

slices of lemon

extra:

meat hammer

the large versions:

Wiener schnitzel 

Gypsy schnitzel 

Preparation:

© Janneke's Recipe pages - fondue and gourmet recipes

Cut the meat in slices of 1 cm and the slices in cubes of 3 x 1 x 1 cm. Beat the meat between 2 pieces plastic foil very flat (approximately 3 mm).

Mix the egg with some salt, pepper, paprika powder and parsley.

Coat the meat with the egg-mixture and the breadcrumbs .

Prepare:

Heat some (herb)butter in the raclette pan. Add the Wiener schnitzel .

Add optional mushrooms and potato-cubes. Fry the schnitzel on both sides about 2-3 minutes. Garnish with a slice of lemon.

Also delicious with a little lump of herb butter.