A classic dish that originates from Vienna; this is a delicious way to cook our tender rosy veal escalopes. Serve with a rich, nutty sage butter to pour all over, and some chips.
6 Farmdrop products in this recipe
Here's how you do it
Put the escalopes between two sheets of greaseproof paper and use a rolling pin to beat them out as thinly as possible, without making holes in them. Season them on both sides with salt and pepper.
Have a bowl of whisked egg, a plate of flour and a plate of panko breadcrumbs ready nearby. Dip the escalopes in the flour, then the egg, then the breadcrumbs. Put in the fridge to chill for 30 minutes.
Heat a centimetre of oil in a frying pan to a medium-high heat. Fry the schnitzels for two minutes on each side, until they are golden and cooked through.
Melt the butter in a small pan until it begins to turn light brown, then add the sage leaves. Leave them to crisp up for a few seconds, then pour the sage butter over the schnitzels. Squeeze over the lemon to serve.