Recipes

Wiener Schnitzel Pounded paper-thin, triple-breaded, pan-fried in clarified butter. BIOL's stainless steel pan provides the perfect even heat for the puffed breading. Ingredients 2 veal cutlets (180–200 g each) 2 eggs, 100 g breadcrumbs, 50 g flour Clarified butter (at least 1 cm high), salt, white pepper Lemon, fresh parsley Preparation Pound cutlets to 3–4 mm thickness. Season with salt and pepper. Coat in flour, then egg, then breadcrumbs – gently press on the breading, do not flatten! Heat clarified butter to 170°C. Place cutlets in pan, swirl the pan. Fry for 2–3 minutes per side until golden brown. Drain on paper towels. Serve immediately with lemon. Nutritional Values (per serving) Calories Protein Fat Carbohydrates 540 kcal 38 g 28 g 30 g