Cut pork tenderloin
Remove conjunctiva and fat from the lung roast and cut thick slices with a knife.
Viennese "ducat" schnitzel
200g
pork filet
1
œuf
1CáS
lait
1 petite cuillère
sel
2 pointes
poivre
farine
graisse de coco
100g
1 portion
condensation
464 kJ
1272 kJ
110 kcal
303 kcal
graisse
3.6 g
9.9 g
dont acides gras saturés
1.2 g
3.4 g
hydrates de carbone
0.6 g
1.6 g
dont sucre
0.5 g
1.6 g
protéine
18 g
51 g
sel
1.4 g
3.8 g
Viennese "ducat" schnitzel
description et horaires
Breaded slices of pork tenderloin are not much larger than gold ducats. Hence this dish got its name. The meat is very soft and tender and the dish is refined with the crispy golden brown breading. The small schnitzel can also be served as finger food.
plate the meat
Season the schnitzel with salt and pepper and plate with your knuckles.
mix the egg
Mix the egg with salt, pepper and milk
bread the meat
Heat the oil in the pan. First turn the pieces of meat in flour, then pull them through the egg and finally bread them with the breadcrumbs.
fry the schnitzel
fry the meat on both sides
drain it
Take the meat out of the pan an drain it on kitchen paper.
Viennese "ducat" schnitzel
Serve the Viennese "ducat" schnitzel with potato salad.
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