FRIJE

Instructions

• 1.   Lay the escalopes between two sheets of parchment paper or plastic wrap and flatten with a mallet, or ask your butcher to do it for you!
• 2.   Beat the eggs with a fork in a plate.
• 3.   Prepare a flat plate of flour by adding half of the garlic powder, paprika, half of the chicken powder, and pepper.
• 4.   In a third plate, mix the breadcrumbs with the other half of the garlic powder, chicken powder, and sesame seeds.
• 5.   Dip the escalopes first in the flour, then in the beaten eggs, making sure they are well coated, and finally in the breadcrumbs. Leave an empty plate nearby where you will place your breaded schnitzels.
• 6.   Heat oil in a large skillet. When the oil is hot, brown the escalopes for 2 to 4 minutes on each side, depending on their thickness.
• 7.   Remove the crispy escalopes and drain them on paper towels.
  Serve with lemon slices.
• 8.   Serve with mashed potatoes, a mixed salad, or, as in Austria, with a potato salad.

Nutritional information *