Plain schnitzel

Plain schnitzel

Naturschnitzel

By
From
Encyclopedia of Food and Cookery
Serves
4

Purists say that a true naturschnitzel should be floured on one side only, the floured side being browned first, since if both sides are floured the second one will be soggy.

Ingredients

Quantity Ingredient
4 large schnitzels, beaten flat to about 5 mm thick
plain flour, seasoned
butter
125ml beef or veal stock
freshly ground black pepper
lemon juice
salt

Method

  1. Flour schnitzels on one side and pat off excess. Brown both sides slowly (floured side first) in hot butter. Keep finished schnitzels hot in a low oven while you make the sauce.
  2. Add 30 g butter to pan and when it begins to bubble up, add stock, stir, and scrape up brown bits from bottom of pan. Season with salt, pepper and lemon juice. Bring to the boil and pour over schnitzels. Serve immediately.

Variation

  • Cream schnitzel: Substitute 125 g sour cream for 125 ml stock when making sauce.
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