Surschnitzel

For the Surschnitzel, cut the Surbraten into slices about 1 cm thick and pound them flat with a Schnitzelklopfer. Then season the pieces of meat with a little salt and pepper.

Then roll the meat first in flour so that it is completely covered with flour. Then soak the meat in the mixture of eggs, milk and mineral water and roll it in the breadcrumbs.

Fry the cutlets in the deep fryer for about 10-15 minutes.

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