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عربVienna schnitzel classic
4 servings1 hour 20 min
Beef fillet - 500 gr, Breadcrumbs - 70 gr, Eggs - 2 pcs., Wheat flour - 3 tbsp., Italian herbs - 1 tea liter, Vegetable oil - to taste, Ground black pepper - to taste, Salt - to taste
4 servings1 hour 20 min
Beef fillet - 500 gr, Breadcrumbs - 70 gr, Eggs - 2 pcs., Wheat flour - 3 tbsp., Italian herbs - 1 tea liter, Vegetable oil - to taste, Ground black pepper - to taste, Salt - to taste
Measure the ingredients
Rinse the meat, cut along with plates not more than 1 cm thick, beat off from both sides. I always beat through the film so that the splashes from the meat do not fly in all directions. 
Grate the meat with salt and pepper. 
Lightly beat the eggs with a fork. 
Add proval herbs to the flour and mix. 
Roll each schnitzel in flour. 
Dip in beaten eggs. 
And it's good to plan in crackers. Leave the meat to lie down for 2-3 minutes. 
Fry the schnitzels in a hot frying pan in vegetable oil for 3-4 minutes on each side until golden crust forms. 
Put the finished schnitzels on a napkin to stack the excess fat. Serve with a salad of fresh vegetables. 