Wiener Schnitzel Recipe

Ingredients : Serves 4

4 veal escalope, flattened
1 egg, beaten
30 ml/2 tbsp oil
100 g/4 oz/2 cups fresh breadcrumbs

Salt and freshly ground black pepper

75 g/3 oz butter or margarine

8 anchovy fillets, drained
4 lemon slices
15 ml/1 tbsp chopped parsley
150 ml/0.25 pt Chicken Stock

Method :

Pat the veal dry on kitchen paper (paper towels). Beat the egg with a few drops of oil and dip the veal into the egg. Season the breadcrumbs with salt and pepper and dip the veal into the breadcrumbs, pressing them down firmly. Melt 50 g/2 oz/0.25 cup of the butter or margarine with the remaining oil and fry (saute) the veal for about 6 minutes each side, turning once. When cooked, transfer to a warm serving plate and arrange two crossed anchovy fillets on top of each escalope, then top with a slice of lemon. Stir the parsley, stock and remaining butter or margarine into the pan and bring to the boil, stirring to scrape up the meat juices. Serve as a sauce with the escalope.