Veal Schnitzel
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Nutrition facts

Energy: 406 kJ / 96 kcal
Protein:  20,9 g
Carbohydrate: 0,8 g
Fat: 1,0 g

Veal Schnitzel Milanese Style
  • raw schnitzel
  • white pepper
  • salt
  • flour
  • egg
  • breadcrumbs mixed with shredded parmesan
  • Butaris
  • lemon
  • parsley

Wash veal schnitzel, pad dry thoroughly, and pound until flat. Then, carefully season with salt and pepper.

First, flour it, then, turn in a beaten egg, and then, in the parmesan-breadcrumbs mixture. Make sure to press the coating onto the meat. Heat up Butanis in a pan and fry schnitzel floating in fat until golden brown on high heat from both sides. Then, quickly place on kitchen paper towels, and serve with a piece of lemon and parsley.