Ingredients
- escallops of around 120 grams each - 4
- flour
- eggs - 2
- breadcrumbs
- salt / pepper
- oil for frying
- lemon
- The escallops should be around a 1/4 inch thick.
- Season the escallops with salt and pepper.
- Take three bowls for eggs,flour and breadcrumbs respectively.
- Dip the escallops in the flour first,then in the whisked eggs and then in the breadcrumbs.
- Put oil in a large frying pan and heat.
- Place the escallops.(It will swim which is deep frying.Cooking time should not be more than 4 minutes for each side, or when it has the desired color, turn it.)
- Place the cooked schnitzels on a paper towel to soak fat from it.
- Serve hot with fresh lemon and potato salad in Viennese style!
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