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breaded Schnitzel Recipe

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This recipe for breaded Schnitzel, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judi Heer
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 pork or veal cutlets (also works with chicken!)
milk 1/4 c
flour for dusting
eggs (one or 2)
bread crumbs (natural unseasoned)
oil (extra lite olive or canola) for frying

Directions:
Directions:
Pound meat pieces to about 1/4 in.
Dredge each through Milk, flour, beaten eggs, and bread crumbs in that order. Lay out on plate, (not on top of each other) cover with paper towel, and let rest in fridge at least 1/2 hour. (most important!)
Heat oil in large pan and fry until golden brown. Use enough oil so the meat is "swimming" - at least 1/4 in. deep. (The time depends on the thickness of the schnitzel and how many are in the pan) Since they are thin they should be done in 10 minutes.

Personal Notes:
Personal Notes:
Schnitzel means little cut or cutlet ( but don't tell a German you are buying cutlet to make Schnitzel because "Kotelett" is usually a pork chop! ) This recipe works with any piece of meat as long as you pound it thin enough. In Germany you will usually be served pork. A "Wiener Schnitzel" is always veal. ("Wien" by the way is the real German name forthe city of Vienna)

 

 

 

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