User Manual

Poultry and meat 47
MEAT:
4 veal schnitzels, 125 g each
Salt
Pepper
200 g flour
4 eggs
200 g breadcrumbs
250 g clarified butter
CHIPS:
200 g potatoes, waxy
150 ml vegetable oil
Salt
IN ADDITION:
2 organic lemons
Per serving
723 kcal, 64 g carbs, 32 g fat,
44 g protein
PREPARATION
1. Rinse the meat briefly in cold water, pat dry with
kitchen towel and beat flat. Season with salt and pepper.
2. Turn first in flour, then in the beaten egg and finally in
the breadcrumbs.
3. Wash and peel the potatoes. First cut into slices and
then into sticks.
4. Heat the oil in a frying pan at setting 7 for
approx. 6 minutes. When the oil is hot, add the
potato sticks and deep-fry golden brown for
approx. 5½ - 7 minutes. Remove with a skimmer and
leave to drain on kitchen towel.
5. For the schnitzels heat the clarified butter in a frying
pan at setting 8 for approx. 5 minutes. When the clarified
butter is hot, turn down to setting 5 and fry a schnitzel on
each side for approx. 3 minutes until golden brown.
When doing so, occasionally shake the pan so hot
clarified butter keeps spilling over the schnitzel.
Fry the rest of the schnitzels the same way while keeping
the others warm in the oven.
6. Wash the lemon under hot water, rub dry and cut into
quarters. Serve the schnitzels with chips and pieces of
lemon.