Wiener Schnitzerl of Veal with Parsley Potatoes




Rating: 4.02 / 5.00 (113 Votes)


Total time: 30 min

Servings: 6.0 (servings)

Ingredients:









For the parsley potatoes:







Instructions:

Gently pound the cutlets with a plating iron. Salt moderately.

Turn in flour, shake off well. Pull through pure egg. Turn in breadcrumbs.

Bake cutlets in hot lard, must float in fat. Always shake pan a little to keep fat and cutlets moving. This is the best way to souffle the breading. Do not poke the meat when turning.

Bake the escalopes until golden brown. After baking, pat the schnitzel thoroughly with paper towels.

For the parsley potatoes, boil the potatoes in salted water, toss in brown butter with salt and parsley.

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