Veal schnitzel
Veal schnitzel
Veal schnitzel is cut from the topside of the calf. The meat is lean, tender in texture and is traditionally thinly sliced. It is the classic ingredient for a Wiener schnitzel or other breaded preparations.
Per piece +/- 125 grams
Ingrediënten
Ingrediënten
100% Veal
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Season the schnitzel on both sides with salt and pepper. Then coat the meat in flour, beaten egg and breadcrumbs. Press the breadcrumbs lightly but knock off any excess breadcrumbs. Heat a generous layer of butter or a mixture of oil and butter in a frying pan over medium heat.
2. Yarn
Fry the schnitzel for 1–2 minutes per side until golden brown and crispy. Move the pan slightly so that the fat is evenly distributed and the crust remains fluffy. Do not fry for too long: the schnitzel should remain slightly crispy and tender. After frying, drain briefly on kitchen paper.
3. Serving
Serve immediately with a slice of lemon, parsley potatoes, fries or potato salad. A fresh salad or cucumber salad completes the dish.
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