Wiener schnitzel original


4 thin calf cutlets



1 egg

old crustless white bread

50 gr butter convert conversion

2 teaspoons lemon juice

4 slices lemon

(4 anchovy fillets)

Gypsy schnitzel

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's Recipe pages - meat meals, calf meat

How to prepare:

Dry the bread in a warm baking oven (125-150C/300F) and crush it with a rolling pin.

Rub the meat with salt and flour.

Beat the egg with 1 tablespoon water.

Coat the fillets with egg and bread crumbs. Push the crumbs on both sides well and shake the redundant crumbs off the meat.

Let the butter get hot, fry the schnitzels on both sides 3-4 minutes and place the schnitzels on a pre-heated plate.

Add the lemon juice to the baking butter, stir the remains from the bottom of the pan and pour the gravy over the schnitzels.

Garnish each schnitzel with a slice lemon and optional a capers rolled anchovy fillet.

First published: April 12, 2003, Netherlands
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