Viennese Schnitzel (Veal Chops)

Well very appetizing chops

Ingredients

• veal (fillet) 2 slices 150
• white bread or loaf (yesterday's) 150 g
• flour 3 tbsp.
• butter for frying 30 g
• For the lleison
• egg 1 pc
• salt
• freshly ground pepper

Directions

1. Wash and dry the meat.
2. Place the pieces of veal between two layers of cling film and beat off with a rolling pin.
3. Cut off the crusts from the loaf and grate the crumb or chop in a blender.
4. Break the egg into a plate, add salt, pepper and loosen it with a fork (since the meat itself does not need to be salted, then you need to salt the ice a little harder than usual (egg mixture).
5. Pour flour into a separate plate.
6. Melt the butter in a frying pan and skim off the foam.
7. First, roll the broken pieces of veal in flour.
8. Then dip it into the ice-cream.
9. And roll in a grated loaf, pressing the breading well with your hands.
10. Fry the chops on both sides over medium heat for 4-5 minutes on each side.
11. Put the finished chops on a plate and, if desired, pour with melted butter.