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Veal schnitzel
1 serving
prepared veal meat is cut across the fibres into two pieces per portion. beat each piece, give it an oval shape, dip in egg liaison and plan in breadcrumbs. fry on both sides until a ruddy crust is formed, then convey to readiness in the oven. serve the finished schnitzel with the chips, pour over the butter and meat juice, and top with the lemon slices, capers and pieces of anchovy. garnish the dish with scoops of parsley greens.
prepared veal meat is cut across the fibres into two pieces per portion. beat each piece, give it an oval shape, dip in egg liaison and plan in breadcrumbs. fry on both sides until a ruddy crust is formed, then convey to readiness in the oven. serve the finished schnitzel with the chips, pour over the butter and meat juice, and top with the lemon slices, capers and pieces of anchovy. garnish the dish with scoops of parsley greens.
veal - 176 g, eggs - 0.14 pcs., ground crumbs - 15 g, fat - 10 g, salt - 3 g, butter - 5 g, capers - 10 g, lemon - 0.06 pcs., anchovy - 10 g, parsley greens - 4 g, potatoes - 150 g
