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German Wiener Schnitzel

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Ingredients
  Veal escalopes 4
  Plain flour 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
  Dry white bread crumbs 4 Ounce
  Butter 3 Ounce (75 Gram)
For garnish
  Hard-boiled eggs 2 , chopped
  Chopped parsley 1 Tablespoon
  Lemon 1 , sliced
Directions

GETTING READY
1) Beat the veal escalopes between two greaseproof paper sheets very thinly.

MAKING
2) Dredge the veal escalopes thoroughly with a mixture of flour and seasonings.
3) Coat the veal escalopes in the beaten egg and then in the breadcrumbs.
4) In a wok, melt the butter and saute the veal escalopes until golden.
5) Then turn and brown the veal escalopes evenly on other side.
6) Remove the veal escalopes on a heated platter, drizzle over the pan drippings and surround with the chopped eggs.

SERVING
7) Sprinkle with the chopped parsely, top with lemon slices and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Veal
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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