Saturday, July 5, 2014

Wiener Schnitzel


1
Trim all fat from veal.
2
Beat or pound the veal cutlets until very thin.
3
Lightly salt and pepper the veal cutlets.
4
Set up 3 shallow dishes.
5
Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another.
6
Beat eggs well and place in the third dish.
7
Dip first into a small bowl containing flour,
8
Dip next into a small bow of beaten egg
9
Dip next into bowl containing dried bread crumbs
10
Heat the butter, oil or lard in a large frying pan. (or the combination)
11
Schnitzel is done when a fork goes right through the meat.
12
Serve topped with quarters of lemon, roasted potatoes, rice and salad as a side dish
13
Sprinkle the lemon zest on the top of the schnitzels
14
Juice is squeezed on the cutlet according to taste
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