This recipe is mostly about the meat-part with an easy salad and potato on the side, but you can switch it up for something else.
Quantity
4 plates
Ingredients
Schnitzel
4 slices of Schnitzel
3 eggs
1 cup flour
1 cup bread-crums
1 cup of sunflower oil
Side
900 gram potato wedges
100 grams of lettuce
1 Red bell pepper
1 Cucumber
2 tbsp of olive oil
2 tbsp of vinegar
220 grams of mozzarella
Preparation
Schnitzel
Take 3 deep plates, fil the first plate with flour, the second plate with whipped eggs, and the third one with bread crumbs.
Make the schnitzel slightly flatter with a
hammer, one by one. Put the schnitzel in the flour and make sure everything is covered, after the flour cover it with egg and after with bread crumbs.
The flour will make the separation between the schnitzel and the crusty outside.
Side
Warm the oven for the potato wedges. Wash and cut the lettuce, bell pepper, cucumber, and mozzarella mix them in a bowl. Add vinegar and oil to taste.
Warm potato wedges following descriptions on the packaging.
Schnitzel Warm up the oil in a flat pan (with a raised edge) on medium-high heat. When the oil is hot fry the schnitzel for a few minutes each side until they are golden brown.
You could serve it with cranberry jam.
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