NUTRITION+EXCHANGE

Lightly season the escalopes with salt and pepper. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrubs. Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the entire escalope is completely covered with the breadcrumbs. Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side. Remember to serve hot with fresh lemon and potato salad Viennese style! ||
 * Questions & Answers for ** **Nutrition Exchange of information**
 * 1- WHAT IS YOUR FAVOURITE FOOD? - Pasta **
 * 2- WHAT TIME DO YOU HAVE LUNCH ? - On school days at 02:30 pm. On weekends at 12:00 pm. **
 * 3- WHAT TIME DO YOU HAVE DINNER? About 07:00 pm. **
 * 4- IS THERE ANY FOOD THAT YOU NEVER EAT? Cold dishes. **
 * 5- CAN YOU SEND ME A TYPICAL RECIPE OF YOUR COUNTRY? **
 * * Fluor
 * 2 eggs
 * breadcrumbs
 * salt / pepper
 * oil or lard for frying ||
 * ** Recipe ** The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the meat carefully.