Wiener schnitzel (vienna schnitzel)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal cutlets; (about 1/2 in. thick) |
| 1 | Eggs; (beaten) (up to 2) | |
| Salt | ||
| Pepper | ||
| ½ | cup | Bread crumbs |
| Oil | ||
| Lemon and parsley; (for garnish) | ||
Directions
Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of oil over a low heat for about 10-15 minutes on each side. Garnish with lemon slices and parsley.
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998
Related recipes
- Bavarian chicken schnitzel
- Breaded veal (wiener schnitzel)
- Breaded veal cutlet ( weinerschnitzel )
- Breaded veal cutlet (weinerschnitzel)
- Chicken schnitzel
- German schnitzels
- Grilled herb schnitzel
- Pork schnitzel
- Pork schnitzel (easy)
- Schnitzel (pork cutlets - fried)
- Schnitzel meat
- Schweineschnitzel
- Weiner schnitzel
- Wiener backhendl viennese fried chicken
- Wiener backhendl viennese fried chicken
- Wiener schnitzel
- Wiener schnitzel (austrian)
- Wiener schnitzel (breaded pork cutlets)
- Wiener schnitzel with sage
- Wiener schnitzel with tomato salsa over greens (mf)