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Wiener Schnitzel

Veal escalopes marinated in lemon juice and coated in egg and breadcrumbs are a great Austrian speciality and they are very quick and easy to prepare. Get the butcher to beat the escalopes well to make them almost paper thin. Serve with a mixed salad tossed in French dressing.

ingredients

serves 4
4 veal escalopes (about 100 g (4 oz) each), beaten
Juice of 2 lemons
Salt and freshly ground black pepper
1 large egg, beaten
100 g (4 oz) dried breadcrumbs
Butter for frying
2 lemons, quartered, to finish

method

1. Sprinkle the escalopes with the lemon juice and salt and pepper to taste, and leave to marinate for about 1 hour.

2. Dip the escalopes in the egg, then in the breadcrumbs, ensuring that they are evenly coated. Chill in the refrigerator for 10 minutes.

3. Melt a knob of butter in a large frying pan and, when foaming, add two of the escalopes. Fry over high heat for about 2 to 3 minutes on each side, or until tender and golden-brown.

4. Drain on absorbent kitchen paper, then transfer to hot serving platter. Keep hot while you cook the remaining escalopes in the same way. Serve immediately with lemon quarters.

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