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Składniki:
– 400 g udźca
– 2 łyżki masła
– łyżka oliwy
– jajo
– 2 łyżki mąki
– 2 łyżki tartej bułki
– sól
– pieprz
Wykonanie:
Mięso umyj, wykrój i uformuj sznycle, lekko je rozgnieć, po czym posyp solą i pieprzem. Panieruj w mące, jajku i bułce tar[ej. Na patelni rozgrzej masło oraz oliwę i smaż sznycle przez 10 minut najpierw na dużym, a po zrumienieniu na mniejszym ogniu. Sznycle możesz podawać z plasterkiem cytryny lub filetem anchois położonym na każdym sznyclu.