Wienerschnitzel with potato puree and a fresh salad.

Wienerschnitzel is a quick type of meat that are easy to prepare.
In combination with mashed potatoes and a salad is a meal served quickly.
Because the meat is quite thin but very do this brief to be baked.
By too long frying cutlets are dry and tough.
There are restaurants that serve schnitzels a whole kilo.
It is also a very common type of meat in restaurants in the Netherlands and Germany.

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Below is a shopping list for this recipe:

4 thin pork cutlets (75 grams) or veal schnitzel
a little pepper
a little salt
1 pinch paprika
1 tablespoon flour
a little breadcrumbs
20 grams fat (oil or butter or both)
½ lemon
parsley to garnish

Pork schnitzel is flattening and with a mixture of salt, pepper and paprika rub.
Take three plates which you the flour, egg and breadcrumbs separately into the boards does.
The egg with fork lightly beat.
Lard or other fat in the skillet to heat up large pit.
(The lard can be heated hotter than butter).
The cutlets one by one first through the flower pick.
Then in the egg and then the breadcrumbs wallow.
In the skillet every 4-5 minutes on both sides until golden brown.
When you do fire somewhat back.
Cutlets garnished with slices of lemon wedges and parsley.
In a real schnitzel hear even an anchovy fillet to be served.

If you mashed potatoes and a side salad serves you have a complete meal. 
Here you can serve beer. 

Enjoy your meal and enjoy this delicious tasty recipe. 

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