Kookrecepten en Andere Lekkernijen
4 veal * escalopes of. approx.
   150gr each   (or 4 readymade
    breaded veal schnitzels)

To finish:
15 g butter
2 tablespoons oil for frying
flour for breading
1 beaten egg for breading
fine breadcrumbs
salt
pepper

pre-fried French Fries
tomato salad
lemon slices

Dry the meat thoroughly on each side with paper towels.
 
Put the meat between 2 sheets of cling film / plastic wrap and bash the chops briefly, but brutally, with a meat hammer ( or rolling pin) to roughly 6mm (1/4 inch) thin.

Dip both sides of each schnitzel in flour, then the egg and the breadcrumbs. Shake off the excess breadcrumbs.
Heat the oil in a frying pan.
Fry the schnitzels on both sides on medium heat for 4-6 minutes until done and lightly browned.
At the last moment finish by adding the butter.
Sprinkle with salt and freshly ground pepper.
Keep warm.

Fry the French Fries on 180C in deep fat until crisp.
Drain on kitchen paper and sprinkle generously with salt.

Serve the schnitzels with the French Fries, the lemon slices
and the tomato salad.

Variation.

To serve this dish as a Holsteiner Schnitzel serve with crossed-over anchovies and a fried egg sunny side up on top of the schnitzel.

* The veal can be replaced by pork escalopes.

Vienna Schnitzel with French Fries and Tomato Salad
Wiener Schnitzel met Patat Frites en Tomatensalade
snits