| Wiener Schnitzel |
| Have ready: |
1 1/2 pounds veal cutlet, 1/2 inch thick 1 1/2 t salt 2 T flour 2 eggs, beaten 2 T water 1 cup stale bread crumbs 3 T butter 3 T vegetable shortening 4 slices lemon |
| Cut the meat into 4 serving portions. Sprinkle each with salt, pound each side with side of plate until 1/4-inch thick. Rub flour into one side only. Dip in beaten eggs blended with the water; then coat with crumbs. Chill for at least 1/2 hour before cooking. Heat butter and shortening together in skillet without allowing butter to burn. Cook breaded cutlet in the fat until crisp and brown on each side. Keep warm until all pieces are cooked. Serve with a slice of lemon over each Schnitzel. (Lemon should be squeezed over meat with the tines of a fork at table.) Makes 4 servings. |
| email us at: david@davidrealty.com email this page: to a friend! |
| Call today: 318.686.9675 ~ 800.888.3721 |