Description

Ingredients

• 🥩 4 veal cutlets (about 150g each) Original: 🥩 4 veal cutlets (about 150g each)
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 🌾 100g all-purpose flour gluten Original: 🌾 100g all-purpose flour
• 🥚 2 eggs egg Original: 🥚 2 eggs
• 🍞 150g breadcrumbs Original: 🍞 150g breadcrumbs
• 🛢️ Vegetable oil or clarified butter, for frying dairy Original: 🛢️ Vegetable oil or clarified butter, for frying
• 🍋 Lemon wedges, for serving
• For the fries
• 🥔 4 large potatoes Original: 🥔 4 large potatoes
• 🛢️ Vegetable oil, for frying
• 🧂 Salt, to taste Original: 🧂 Salt, to taste

Preparation

• 🔨 Gently pound the veal cutlets to about 4mm thickness. Season both sides with salt and pepper.
• 🥣 Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
• ✋ Dredge each cutlet first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press lightly so the crumbs stick.
• 🔥 Heat enough oil or clarified butter in a large pan. Fry the schnitzels one at a time until golden and crispy (about 2–3 minutes per side).
• 🧻 Drain on paper towels.
• 🥔 Peel and cut the potatoes into thin strips. Soak in cold water for 30 minutes, then dry well.
• 🌡 Heat oil to 170°C (340°F). Fry the potatoes until golden and crispy. Drain and season immediately with salt.
• 🍽 Serve schnitzels hot with fries and lemon wedges.

Total Time

Nutritional Value

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