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authorDominik Russo <DominikRusso@tutanota.com>2021-03-20 17:12:02 +0100
committerGitHub <noreply@github.com>2021-03-20 12:12:02 -0400
commit79058eb7c1618105ffff07eea521f9b703f1d75c (patch)
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Fix spelling in schnitzel.md (#267)
Diffstat (limited to 'src')
-rw-r--r--src/schnitzel.md10
1 files changed, 5 insertions, 5 deletions
diff --git a/src/schnitzel.md b/src/schnitzel.md
index d1abcbbe1..825ff1a67 100644
--- a/src/schnitzel.md
+++ b/src/schnitzel.md
@@ -2,7 +2,7 @@
![schnitzel](pix/schnitzel.webp)
-Original austrian breaded meat, pan-fried in butter.
+Original Austrian breaded meat, pan-fried in butter.
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 6 min
@@ -10,7 +10,7 @@ Original austrian breaded meat, pan-fried in butter.
## Ingredients
-- 4 veal cutlet (1 ~ 150g)
+- 4 veal cutlets (1 ~ 150g)
- 2 eggs
- 1 lemon
- 100g flour
@@ -21,9 +21,9 @@ Original austrian breaded meat, pan-fried in butter.
1. Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)
2. Wash the veal and gently dry it with kitchen roll.
-3. Put the veal on a board and beat it with a rolling pin to a thickness of 0.5 cm. (Beating the veal makes it tender)
+3. Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender)
4. Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)
-5. Melt the butter in a deep pan. (Attention: not to hot. Butter should not turn brown)
+5. Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)
6. Fry the veal on each side until it is gold brown. (e.g. 3 min on each side)
7. Serve with a piece of lemon.
@@ -31,4 +31,4 @@ Original austrian breaded meat, pan-fried in butter.
- Tobias & Alexandra Grimm
-;tags: austrian beef \ No newline at end of file
+;tags: austrian beef