Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika, and Fried Eggs

Votes: 1

How to Make - Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika, and Scrambled Eggs

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1139, total fat 79 G., saturated fats 17 G., proteins 36 G., carbohydrates 74 G., fiber 5 G., cholesterol 379 mg, sodium 1129 mg, sugar 4 G.

This schnitzel gets its special flavor from homemade breadcrumbs made from a mix of pretzels, challah, and brioche. Roll the veal chops in them, fry until crisp, and serve drizzled with lemon-lime brown butter and capers, topped with a fried egg.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 stale soft pretzels, cut into pieces
Half a challah, cut into pieces
Half a brioche, cut into pieces
6 thin veal chops
Flour to coat the meat
8 large eggs
Rapeseed oil for frying
6 tablespoons unsalted butter
0.5 cup chopped capers
0.5 cup chopped white Spanish anchovies
1 bunch of parsley, leaves chopped
Juice of 2 limes
Juice of 2 lemons
1 tbsp smoked sweet paprika

Ingredient Substitution Suggestions

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Recipes with similar ingredients: veal, eggs, breadcrumbs, Anchovies, lemon, capers, parsley, paprika

Cooking the dish according to the recipe:

Place the pretzel, challah, and brioche in a food processor and process until fine crumbs are formed. Season the chops with salt and pepper. Place the flour and breadcrumbs in separate shallow bowls. In a third bowl, beat 2 eggs. Dredge each patty in flour, then dip in the eggs, and finally coat in the breadcrumbs, coating both sides evenly.
Heat oil in a large cast-iron skillet and fry the chops, one or two at a time, until they begin to brown around the edges, about 2 minutes. Flip and spoon a tablespoon of butter onto each chop. When the oil begins to darken, add some capers, anchovies, and parsley. Fry the meat until it's almost cooked through and crispy on the outside. Remove the skillet from the heat and spritz with lime and lemon juice. This will stop the meat from browning.