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| 1. never buy precut veal – you need 6mm schnitzels 2. we never treat them with a hammer, because now they have the perfect strength 3. we give salt and pepper from both sides – THE PERFECT AMOUNT OF BOTH COUNTS!!! 4. we fill a big pan with sunfloweroil, at least 1,5 cm 5. we prepare three soupplates, one with mixed eggs, one with breadcrumbs and one with wheatflour. First we put the Schnitzel in the flour from both sides, then we dip it deep into the eggs and finally into the breadcrumbs. 6. we place it in a hot pan and pay attention to the fine white noise and that there is no cracking from a pan that is to hot. Flip them, ready – the coat of breadcrumbs should have big bubbles that come off a little bit – it is recommended to squeeze at least half a lemon on every piece! enjoy | |
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| format: | 12" |
| releasedate: | 2006-02-06 |
| mailorder: | kompakt |
| mp3: | beatport, kompakt, |
| pdf: | download |
