Meat Schnitzel
2 cups breadcrumbs
Salt
3-4 tablespoons of butter
- ¼ cup sunflower oil
Spiced butter
Open a 3-finger-thick slice of beef tenderloin into a butterfly shape. Place the meat between two freezer bags. Using a meat mallet, flatten each side to create a thinner opening.
Place the ingredients you will be coating in containers you can easily work with. Add salt to the flour and breadcrumbs. Coat the opened meat slices successively in flour, beaten egg, and breadcrumbs. Place your pan on the stove and add butter, melting it. Add sunflower oil to the melted butter. Once heated, carefully place the meat in the pan and cook both sides.
For the spiced butter: Place the room temperature butter in a mixing bowl. Add your desired herbs and mix. Add coarse salt and pepper and mix again. Then wrap in plastic wrap, roll into a sausage shape, and refrigerate.
To serve: Arrange the schnitzels on a serving plate. Place a lemon slice and sliced butter on top and serve.
