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Wiener Schnitzel

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Ingredients
  • 4 slices top round of calf (or beef)
  • salt
  • flour
  • 1 egg
  • dry bread crumbs for coating
  • 1 fresh lemon
  • 1 anchovy filet
  • butter
Instructions

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon and rolled anchovy filet. Serve with potatoes and green tossed salad. Zutaten 4 Kalbsschnitzel Salz Mehl 1 Ei Semmelmehl=Paniermehl 1 Zitrone 1 Sardellenfilet Backfett Zubereitung: Schnitzel vorsichtig klopfen, beiderseits salzen, in Mehl wenden, |ber sch|ssiges Mehl abklopfen, dann durch verquirltes Ei ziehen und in Semmel Mehl panieren. Die Schnitzel in der Pfanne in REICHLICH HEISSEM Fett von beiden Seiten goldbraun backen. Mit Zitronenscheiben und Sardellenrvllchen belegt zu Tisch geben. Dazu Salzkartoffeln und gr|nen Salat reichen.

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