Wiener Schnitzel – smarter

Ingredients

• 280 g veal cutlets (4 veal cutlets)
• Salt
• Pepper
• 1 egg
• 1 tbsp milk (1.5% fat)
• 4 tbsp wholemeal breadcrumbs
• 30 g wheat flour Type 1050 (2 tbsp)
• 1 tbsp grated horseradish (jar)
• 2 tbsp Rapeseed oil
• 0.5 Organic lemon

Instructions

1. 1.

   Place the cutlets in a freezer bag and flatten them slightly with a meat tenderizer or heavy pan. Season with salt and pepper.

2. 2.

   Whisk the egg with milk. Place breadcrumbs and flour separately on 2 plates. Rub both sides of the cutlets with horseradish.

3. 3.

   Coat the cutlets in flour, dip them in the egg, and then coat them with breadcrumbs all around.

4. 4.

   Heat oil in a pan and fry the cutlets on medium heat for about 2 minutes on each side. Remove and drain on kitchen paper. Wash the lemon with hot water, dry it, and slice it. Serve Wiener Schnitzel with lemon wedges.