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LOCATION: Recipes >> German >> Wienerschnitzel 06

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Wiener Schnitzel

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

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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