| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Jude2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dried breadcrumbs |
| 1 |
ts |
MAGGI Onion Stock Powder |
| 1 |
lg |
Egg; beaten |
| 3 |
tb |
Milk; (3 to 4) |
| 4 |
|
Pieces veal or beef schnitzel |
| 1 |
pk |
MAGGI Brown Onion Gravy Mix |
|
|
Boiling Water |
| 2 |
ts |
Tomato paste |
| 2 |
tb |
Sour cream |
| 4 |
tb |
Oil; approximately |
INSTRUCTIONS
SCHNITZEL
SAUCE
Combine the breadcrumbs and stock powder on a shallow plate.
Combine the egg and milk in a shallow dish.
Dip the schnitzel into the breadcrumb mixture then into the egg mixture.
Coat again with breadcrumbs.
Refrigerate for 10 minutes.
Heat the oil in a frying pan.
Add the schnitzel and cook for 5-6 minutes or until golden brown. Turn
once.
Place the sauce mix in a measuring jug.
Make up to 1 cup with boiling water and whisk until smooth.
Whisk in the tomato paste and sour cream.
Serve the sauce with the schnitzel.
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