Wiener schnitzel: an alternative chop

1. Pieces of meat must be beaten off. Thickness 7 mm - 1 cm.

2. Rub the blanks with salt and pepper.

3. For breading, grind the flakes and add Italian herbs to them.

4. Roll each prepared piece of meat in breadcrumbs.

5. We wrap the workpiece in the egg mixture (previously prepared)

6. And once again we envelop in breading.

7. Let the prepared pieces brew for 5 minutes.

8. Heat the pan and fry the piece on both sides for 3-4 minutes.

9. After frying, we get wet on paper towels.

10. Schnitzel is ready

Bon appetit!