Cutting the escalopes
Cut the pork into two centimetre thick pieces.
Wiener Schnitzel (pork meat)
200g
escalope
1
œuf
1CáS
lait
1 petite cuillère
sel
1 pointe
poivre
farine
graisse de coco
100g
1 portion
condensation
463 kJ
1269 kJ
110 kcal
303 kcal
graisse
3.5 g
9.7 g
dont acides gras saturés
1.1 g
3.2 g
hydrates de carbone
0.5 g
1.5 g
dont sucre
0.5 g
1.5 g
protéine
18 g
51 g
sel
1.4 g
3.8 g
Wiener Schnitzel (pork meat)
description et horaires
These sappy Schnitzels made from porkmust not be missed at any feast!
ake sure that the meat is cut against the direction of the fibres, otherwise the meat will become dry and tough.
Tenderising meat
Cover the meat with foil. Be careful with the tenderizer. Heat the fat in a frying pan or in a fryer.
Mix the egg with the milk
Crack the eggs and mix them with the milk. Season with a pinch of salt and pepper.
Adding panade
Put the flour, the egg mixture and the breadcrumbs in three separated plates. First, dip the Schnitzel in the flour, then the egg mixture and lastly coat the meat with breadcrumbs. Press them in lightly by hand and remove the surplus breadcrumbs.
Deep-frying
Place the Schnitzels carefully in the hot fat. Let them fry for four minutes on each side until they are golden-brown.
If the fat starts to foam when breadcrumbs are put in, then the fat has the right temperature. If it starts to release steam, then the fat is too hot. Do not try this with water or otherwise the fat will sputter and can badly burn the skin.
Draining
Take the dine Schnitzels out of the fat and let them drip off on kitchen crepe.
Wiener Schnitzel
Serve the Schnitzel with a piece of lemon on a hot plate with potato salad.
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