Short description
Summarize this content to 100 words
Preparation description:
If you do not say what the schnitzel is made of, no one will even think that it is an udder. The structure of the schnitzel is dense and soft at the same time, with a crispy crust. You can serve it with any side dish or just with vegetable salad and herbs.
Prepare all the necessary ingredients for making the Berlin Schnitzel.
Wash the udder and fill with water, bring to a boil. Drain the water, rinse the udder and return to the pot. Add peppercorns, chopped onion, bay leaf and pour in water. Put the pan on a slow fire, bring to a boil, salt and cook for 3-4 hours. The udder should become soft.
Remove the soft udder from the broth, cool and cut into pieces 0.5 cm thick.
Roll each piece of udder in flour.
Crack an egg into a bowl and stir. Dip the pieces in the flour in the egg to coat completely with the egg mixture.
Bread the pieces in breadcrumbs and fry in a pan in hot oil over medium heat until golden brown. Remove the Berlin Schnitzel from the pan and serve.
Bon appetit!
Berlin Schnitzel
Preparation description:
If you do not say what the schnitzel is made of, no one will even think that it is an udder. The structure of the schnitzel is dense and soft at the same time, with a crispy crust. You can serve it with any side dish or just with vegetable salad and herbs.
Prepare all the necessary ingredients for making the Berlin Schnitzel.
Wash the udder and fill with water, bring to a boil. Drain the water, rinse the udder and return to the pot. Add peppercorns, chopped onion, bay leaf and pour in water. Put the pan on a slow fire, bring to a boil, salt and cook for 3-4 hours. The udder should become soft.
Remove the soft udder from the broth, cool and cut into pieces 0.5 cm thick.
Roll each piece of udder in flour.
Crack an egg into a bowl and stir. Dip the pieces in the flour in the egg to coat completely with the egg mixture.
Bread the pieces in breadcrumbs and fry in a pan in hot oil over medium heat until golden brown. Remove the Berlin Schnitzel from the pan and serve.
Bon appetit!