Sznycel Wiedenski Recipe
Escalope de veau panée, servie avec oeuf miroir, pommes de terre et salade de betteraves.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beetroot Salad
Boil the beetroots until tender, about 30-40 minutes. Once done, peel and slice them. Dress with vinegar, salt, and chopped parsley.
- 2
- 3
Prepare the Escalope
Pound the veal escalope to about 1/4 inch thickness. Season with salt and pepper.
- 4
Breading the Escalope
Dredge each escalope in flour, dip in beaten eggs, and coat with breadcrumbs.
- 5
Fry the Escalope
In a large skillet, heat butter and olive oil over medium heat. Fry the breaded escalopes for about 4-5 minutes on each side until golden brown.
- 6
