Wiener Schnitzel mit Reis und Kartoffeln

Ein echtes Wiener Schnitzerl wird ja bekannter Weise vom KALB und da von der Nuss zubereitet 😉

Also rein ins Vergnügen👌

Was ich dazu brauche:

frisches Kalbfleisch von der Nuss

(pro Person ca 20 dag)

Salz, Pfeffer

glattes Weizen-Mehl

2 Eier Gr. L

Semmelbrösel

Butterschmalz zum Herausbacken

Beilagen:

1/2 Tasse Reis

Salz

4 Kartoffeln

Wie ich das mache:

Das Fleisch klopfe ich leicht, salze und pfeffere ich, bevor ich es durch das Mehl - verquirltes Ei und Brösel ziehe.

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Im erwärmten, nicht zu heißen Butterfett backe ich die Schnitzerl goldgelb heraus.

Als Beilagen serviere ich gekochte, in Butter gebratene Karoffeln oder frischen Kartoffelsalat (mariniert mit Zwiebel, Schnittlauch, Kräuteressig und Öl, sowie 2 EL scharfen Send) und in Salzwasser gekochten Langkornreis, sowie Preiselbeeren!

Uns schmeckt’s herrrlich❤️