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Wienerschnitzel
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 slices of veal weighing approximately 80/100 g each,
100 g of type 00 flour,
2 eggs,
100 g of breadcrumbs,
100 g of butter,
2 cloves of garlic,
salt.
Introduction
For the Wienerschnitzel (Viennese cutlet), similar to the Milanese cutlet but without bone, the right cut is the calf breast. The secret is to beat it very well, before passing it in flour, egg and finally in breadcrumbs, pressing well to make them adhere. Garnish with lemon and chopped hard-boiled egg yolks.
Preparing
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