Ingredients (serves 2):
- 340g of veal or pork steak
- 30g of plain flour
- 1/2 tablespoon of grated Parmesan
- 1 egg
- 1/2 teaspoon of dried parsley
- Dash of salt and pepper
- 1/4 teaspoon of ground nutmeg
- 2 tablespoons of milk
- 50g of bread crumbs
- 45g of butter
- 2 slices of lemon
Start by taking each steak of meat and lay it between two layers of cling film. Use a meat hammer or the palm of your hand the beat the meat until it’s about 1/4″ thick.
In a bowl, mix together the parsley, egg, parmesan, nutmeg, milk and season well with salt and pepper. Pour the flour onto a plate and the breadcrumbs onto another. Take a steak at a time and dip it into the flour, then the egg mixture and finally the breadcrumbs. Repeat the egg mixture and breadcrumbs if required. Repeat this process for all of your Wienerschnitzels. You can either refrigerate the Wienerschnitzels for an hour or cook straight away if you’re in a hurry.
To cook, melt a good sized knob of butter in a pan over a medium heat and cook the Wienerschnitzels for 3-5 minutes per side until golden brown on the outside and cooked right the way through. You can finish them off in the oven if you like them more well done.
Serve them up with a drizzle of the cooking juices along with some potatoes, salad and a wedge of lemon. Enjoy!
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