Actifry Wiener Schnitzel

• 500g veal escalope
• 1–2 eggs
• Salt, pepper
• 3 tbsp plain flour
• 4 tbsp fine breadcrumbs
• Chopped parsley
• 1–2 tablespoons rapeseed oil
• Juice of ½ lemon

Divide the veal escalope into three pieces (no larger than the palm of your hand), if desired flatten a little. Season on both sides with salt, pepper and lemon juice.

Finely chop the parsley and whisk well with eggs in a bowl. Dip the escalope in flour, then egg and finally in breadcrumbs. Press the breadcrumbs on well.

Pour half a measuring spoon of rapeseed oil in the ActiFry, add the escalopes, drizzle another half tablespoon of rapeseed oil over the top and fry for around 15 minutes until lightly golden.