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Wiener Schnitzel

“The brittle golden crust around the succulent meat is like a fluted or uneven wall that protects a sensual room. We find many sensual rooms behind the rustic walls in Hum, the smallest town in the world.”

(4 Persons)

  • 4 large pieces of veal (200-300g of veal per person)
  • 1 egg
  • Water
  • 1½ glasses of flour
  • Salt
  • Lemon slices
  • Mayonnaise
  • Equal parts olive oil and sunflower oil
  • Pour 1 egg into a glass and add water until the glass is full. Pour the mixture into a bowl. Add flour and whisk together.
  • Pound and roll the meat with a rolling pin so it is ½ cm thick. Dip the meat in the batter.
  • Heat a frying pan up to max. heat. Add the oil. Fry the Wiener schnitzels for approx. 3 min. on each side until they are done.
  • Take them up, sprinkle with salt and serve immediately with lemon slices and a small portion of good mayonnaise.
  • Tip: Green salad and potatoes go well with this dish.

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