- Thin veal schnitzels (escalopes) about 70 g each 2 Stk
- Eggs 0.50 pce
- Breadcrumbs 25 g
- Bulb(s) of garlic 0.25
- Chillies 1.25 pce
- Sprigs of rosemary 1
- Olive oil 7.50 g
- Butter 17.50 g
- Lemon(s) 0.25 Stk
- A little flour
Season the veal schnitzels with salt and pepper. Flour the schnitzels, then dredge them through the whisked eggs and turn them over in the breadcrumbs. Press the breadcrumbs on well. Take the cloves out of the garlic bulb and halve them (do not peel).
Heat olive oil; add chillies, garlic and sprigs of rosemary and roast for 3–4 minutes. Now reduce the heat, push the spices to the side and add fresh butter. Slowly roast the breaded schnitzels on both sides until crispy. Make sure that the fresh butter does not become too hot as it burns easily and turns black. It is also possible to use oil instead of butter.
Instead of veal you can also use pork or chicken.
5 minutes at a medium setting with the lid closed