💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2
Beat the eggs in a wide bowl.
Bowl
💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3
Spread the crumbs on another flat plate and season with salt and black pepper.
To assemble
4
Pat the cutlets dry with paper towels and season with a little salt and pepper.
5
Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
6
Heat the oil in a wide pan over medium-high heat and fry 3–4 minutes on each side, until the coating is golden and crisp.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
7
Transfer to paper towels.
8
Serve hot with the lemon.
370calories
33 gprotein
18 gcarbs
17 gfat
● protein 36%● carbs 20%● fat 43%
Per serving (215 g), of 4 servings
For the Crispy Coating · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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