Viennese escalope burger

Austrian cuisine
Viennese escalope burger
People 5
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
20 min
cooking time
10 min
total time
30 min
prep time
20 min
cooking time
10 min
total time
30 min
  • 4 escalopes of veal 130 g each
  • 1/2 Cup of bread crumbs
  • 1 teaspoon grated lemon rind
  • 1 tablespoon grated Parmesan cheese
  • 1/2 or 1 teaspoon of rosemary or chives, finely chopped
  • white flour
  • salt and pepper
  • 1 little beaten egg
  • 30 g butter
  • 1 spoonful of olive oil
  • 1 clove garlic, crushed
  • 8 slices of loaf bread
  • cream cheese to spread
  • 1 cup spinach leaves cut into strips
  • 1/2 cup fresh basil leaves cut into strips
  • lemon juice to serve
  • lemon slices, Optional
  1. Cleanse fat and nerve meat. In a dish, mix the breadcrumbs, the lemon rind, cheese and rosemary or chives. Slash the meat in the spied flour, join it with the egg and re-watch it with the breadcrumbs mixture.
  2. In a heavy-bottomed pan with oil, butter and garlic, cold the escalopes over medium heat some 3 minutes on each side or until golden and well done. Drain them on kitchen paper.
  3. Roast the bread on both sides and unte 4 sliced with cream cheese; add on the spinach and basil. Continue with the lemon-dried escalope and finish with another slice.
  4. Serve with lemon slices.
Recipes easy to https://recetasdecocinafaciles.NET /

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