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0:{"buildId":"z951O0tWqmOlFfSAQFmrj","rsc":["$","$1","c",{"children":[[["$","header",null,{"className":"page-module__Zo4guG__header","children":[["$","div",null,{"className":"page-module__Zo4guG__image","children":["$","$L2",null,{"src":"/images/schnitzel.jpg","alt":"Wiener Schnitzel","fill":true}]}],["$","div",null,{"className":"page-module__Zo4guG__headerText","children":[["$","h1",null,{"children":"Wiener Schnitzel"}],["$","p",null,{"className":"page-module__Zo4guG__creator","children":["by ",["$","a",null,{"href":"mailto:franzhuber@example.com","children":"Franz Huber"}]]}],["$","p",null,{"className":"page-module__Zo4guG__summary","children":"Crispy, golden-brown breaded veal cutlet, a classic Austrian dish."}]]}]]}],["$","main",null,{"children":["$","p",null,{"className":"page-module__Zo4guG__instructions","dangerouslySetInnerHTML":{"__html":"
1. Prepare the veal:
Pound veal cutlets to an even thickness.
2. Bread the veal:
Coat each cutlet in flour, dip in beaten eggs, and then in breadcrumbs.
3. Fry the schnitzel:
Heat oil in a pan and fry each schnitzel until golden brown on both sides.
4. Serve:
Serve hot with a slice of lemon and a side of potato salad or greens.
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