Vienna-Style Schnitzel

Ingredients

• 1 bundle arugula (100 g)
• 4 Spring Onions
• 2 tbsp lemon juice
• 3 tbsp oil
• Salt
• ground pepper
• 640 g thin veal schnitzels (4 thin veal schnitzels)
• 4 tbsp flour
• 1 egg
• 2 tbsp milk
• 100 g breadcrumbs
• 4 tbsp cooking fat (for frying)
• 1 untreated lemon

Instructions

1. 1.

   Rinse the arugula, wash it, dry by spinning and tear into bite-sized pieces. Wash the spring onions, trim them and cut into rings. Mix the arugula with the spring onions, 2 tbsp lemon juice and oil, seasoning with salt and pepper. Wash the meat, pat dry, lightly pound to flatten, season with pepper and salt.

2. 2.

   First coat each schnitzel in flour, then dip in beaten egg mixed with milk. Finally roll in breadcrumbs, pressing firmly to adhere. Heat the fat in one or two pans and fry the schnitzels until the coating is golden brown on both sides. Slice the lemon into wedges, garnish the schnitzels with them, and serve with the salad.