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diff --git a/data/pix/schnitzel.webp b/data/pix/schnitzel.webp Binary files differnew file mode 100644 index 000000000..3b4a6babe --- /dev/null +++ b/data/pix/schnitzel.webp diff --git a/src/schnitzel.md b/src/schnitzel.md new file mode 100644 index 000000000..d1abcbbe1 --- /dev/null +++ b/src/schnitzel.md @@ -0,0 +1,34 @@ +# Schnitzel + + + +Original austrian breaded meat, pan-fried in butter. + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 6 min +- 🍽️ Servings: 4 + +## Ingredients + +- 4 veal cutlet (1 ~ 150g) +- 2 eggs +- 1 lemon +- 100g flour +- 150g bread crumbs +- 100g butter (or even better clarified butter) + +## Directions + +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) +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) +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. + +## Contribution + +- Tobias & Alexandra Grimm + +;tags: austrian beef
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