100 g Clarified butter
1 tbsp Horseradish
0.25 tsp Salt
2 tbsp Sweet mustard
300 g Veal topside
100 g breadcrumbs
1 tbsp butter
2 piece eggs
20 g flour
1 bunch parsley
2 pinch pepper
300 g potatoes (firm)
Ingredients
2 piece eggs, 100 g breadcrumbs, 20 g flour
Pound the veal flat with a meat tenderiser. Season the schnitzels with salt and pepper and spread with sweet mustard and horseradish. Spread the wheat flour, breadcrumbs and beaten eggs on a plate. Coat the schnitzels first in flour, then in the beaten eggs and finally in breadcrumbs on both sides.
Ingredients
300 g Veal topside, 2 tbsp Sweet mustard, 1 tbsp Horseradish, 2 pinch pepper, 0.25 tsp Salt
Wash and peel the potatoes then cut them into 0.5 cm cubes. Wash the parsley, shake it dry and finely chop it. Set up a second pan or a small pot. Heat the butter in the pan and fry the potato cubes for approx. 10 mins. until crispy. Mix the finished potato cubes with the parsley.
Ingredients
300 g potatoes (firm), 1 tbsp butter, 1 bunch parsley
Heat the rapeseed oil to 165 degrees in a large frying pan. Fry the breaded cutlets in the hot oil for 2 minutes each until golden brown. Meanwhile, keep swirling the pan so that the schnitzels brown evenly all over. Serve the fried potatoes with the schnitzel.
Ingredients
100 g Clarified butter
1080
50.73 g
64.25 g
74.39 g
