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Wiener Schnitzel

Canadian.kitchen's picture
Ingredients
  Veal cutlet 1 Pound (4 Servings)
  Flour 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Egg 1 , beaten
  Salad oil 2 Teaspoon
  Dry bread crumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Oil 2 Tablespoon
Directions

If veal is more than 3/8 inch thick, flatten with the side of a wet rolling pin.
Dip meat in a mixture of flour, salt and pepper.
Mix egg and 2 teaspoons oil together and dip meat in the mixture.
Dredge in dry crumbs.
Chill for a 1/2 hour to set the crumbs.
Heat butter and oil together in a skillet and saute cutlets on both sides until golden, allowing about 8 to 10 minutes per side on medium heat.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Ingredient: 
Veal

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