Beef cutlet – Rinderschnitzel
↓Deutsch
The original recipe comes from my sweetheart. She always bought three beef roulades. Two get stuffed, one divided, breaded and fried like a cutlet Milanese.
For years it has bothered me, that they were always awfully chewy, but with a well-matured beef of the topside it is a real pleasure and has nothing to do with the meat, which is sold in a normal supermarket. 2 servings for a starter (a full meal should be the double amount)...
