Recipes for Morbergs….

Number of servings: 4

Ingredients

Wienerschnitzel
800 g veal
5 cups flour
5 dl breadcrumbs
5 eggs
butter and cooking oil
2 lemons
100 g kapris
100 g ansjovisfilé
salt and pepper
Green Peas

Rösti
1 kg kokt fast potatis
salt and pepper
150 g butter
2 Starting today, msk

Do this

Rösti
1. Grate the peeled and boiled potatoes on rivjärnets rough side.
2. Add salt and pepper and mix around.
3. Heat a frying pan and then in butter and oil. When the butter is golden yellow, add the grated potatoes and shape into a cake. Let it sizzle, but not for high heat, s stood.
4. Shake the pan so the cake releases from the bottom. Lift up and look over the cake. Is the golden, flip the, feel free by a cap or washer by turning out in the first. Fry until the cake is crispy on both sides.

Wienerschnizel
5. Please Your cutters that cut up and beating out schnitzels. Cut out otherwise, depending on the size of veal topside, 2 – 2,5 cm thick slices across the fibers.
6. Cut up a thicker plastic bag and add the meat, banging a saucepan or similar until the slices are approximately 5-8 mm thick.
7. Pour the flour on a plate, salt and pepper.
8. Pour the breadcrumbs on another plate and hatching the eggs in a bowl / bowl.
9. Start by turning the meat in flour, then in egg and finally in breadcrumbs. Make sure there is plenty of everything, and that it covers. Then they breaded schintzlarna aside to “dry” before frying.
10. When you cook, you should have half cooking oil and half the butter and a medium heat in the pan so it does not burn.
11. Serve freshly fried so Fräset remains, garnish with lemon slice, anchovies and capers, and tiny green peas, heated with a knob of butter and salt. Boiled in water with a small lökbit and a small morotsbit for taste sake.