100 g Breadcrumbs
1 tbsp Butter
2 piece Eggs
1 level tbsp Horseradish
20 g Parsley
1 pinch Pepper (ground)
300 g Potatoes (waxy)
200 g Rapeseed oil
1 pinch Sea salt
2 tbsp Sweet mustard
300 g Veal topside
20 g Wheat flour (type 405)
Pound the veal flat with a meat tenderiser. Season the schnitzels with salt and pepper and spread with sweet mustard and horseradish. Spread the wheat flour, breadcrumbs and beaten eggs on a plate. Coat the schnitzels first in flour, then in the beaten eggs and finally in breadcrumbs on both sides.
Ingredients
300 g Veal topside, 1 pinch Sea salt, 1 pinch Pepper (ground), 2 tbsp Sweet mustard, 1 level tbsp Horseradish, 20 g Wheat flour (type 405), 100 g Breadcrumbs, 2 piece Eggs
Wash and peel the potatoes then cut them into 0.5 cm cubes. Wash the parsley, shake it dry and finely chop it. Set up a second pan or a small pot. Heat the butter in the pan and fry the potato cubes for approx. 10 mins. until crispy. Mix the finished potato cubes with the parsley.
Ingredients
300 g Potatoes (waxy), 20 g Parsley, 1 tbsp Butter
Heat the rapeseed oil to 165 degrees in a large frying pan. Fry the breaded cutlets in the hot oil for 2 minutes each until golden brown. Meanwhile, keep swirling the pan so that the schnitzels brown evenly all over. Serve the fried potatoes with the schnitzel.
Ingredients
200 g Rapeseed oil
1500.5
48.73 g
114.33 g
71.00 g
