Wienerschnitzel with pickled cabbage

Ingredients for Wienerschnitzel with pickled cabbage

Instructions for Wienerschnitzel with pickled cabbage

To prepare the Wienerschnitzel with pickled cabbage recipe, please follow these instructions:

The afparerede meat cut into fairly large slices of about 2 cm thickness, across kødtrådene. Then ban kes each piece of meat with a these events or any other heavy, yes maybe a flat pan bottom.

Season now each piece of meat with salt and pepper. Turn the meat in flour on both sides and it came on a hot pan in a little food oil.

Brown now each piece of meat browned on both sides. It then came over in a braisergryde.

Chop the onion coarsely along with garlic and saute both parts at the same pan as the meat was fried in. Add the Fund and Bay leaves as well as calves so crushed black pepper. Bring to the boil and then pour over meat in braisergryden.

Tires now the pan with a lid and now the meat very tender in braiser oven at 185 degrees for approximately 30 minutes.

When the meat is tender, remove the lid, and the sauce is cooked now easily enter.

Accessories: Peel the potatoes and boil them completely tender in plenty of water. Term, so the water from the potatoes well and steam now and then mash with a whisk.

Got milk and butter in a pan and warm up, add the mashed potatoes and whisk together now. Season with salt and pepper.

Cabbage: wash and rinse well and drip by hvidkålet. Then cut into smaller pieces and then put in a bowl. Season with salt and pepper, lemon juice, garlic and olive oil and chilies and toss together well. Then Mint came in.

Server now knock the meat in braisergryden with a little roughly chopped parsley on top of and next to the Marsh.