What you'll need: 2 escalopes of veal or pork meat Salt and pepper 2 eggs 2 tbsp double cream Flour for coating 50g dried breadcrumbs Vegetable oil Lemon wedges to serve 25g butter Serves: 2 Method First Season your escalopes, then put them on a chopping board, and cover with
What you'll need:
- 2 escalopes of veal or pork meat
- Salt and pepper
- 2 eggs
- 2 tbsp double cream
- Flour for coating
- 50g dried breadcrumbs
- Vegetable oil
- Lemon wedges to serve
- 25g butter
Season your escalopes, then put them on a chopping board, and cover with a sheet of baking paper. Beat them with a rolling pin or similar instrument until they as thin as you can get them, without making any holes.
Set out three plates or wide, shallow bowls. Into one, mix together two beaten eggs and the cream. In another, put some flour, and into the third, your breadcrumbs. Once that is prepared, take a large frying pan, and heat half a centimetre of oil until hot enough to brown your breadcrumbs.
Melt your butter in the pan. Then take your escalope, and dredge them in the flour, then dip in the egg, and finally coat on both sides in the breadcrumbs. Fry in the butter and oil for two to three minutes, or until golden and crispy on both sides. Serve hot, with a lemon wedge, and a good heap of sauerkraut.
There you have it -- a classic recipe for Wiener Schnitzel!
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