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Wiener Schnitzel Recipe

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This recipe for Wiener Schnitzel, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Taylor
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound veal cutlets, pounded thin
1 cups flour
2 eggs plus 2 tbsp. water, lightly beaten
2 cups fresh bread crumbs
2 tbsp. cooking oil
6 tbsp. butter
1 fresh lemon
cup capers

Directions:
Directions:
Dredge veal in flour, then egg, and then bread crumbs, patting to coat well. Place in no more than 2 layers on plate, cover with wax paper and refrigerate for at least a half hour. Heat oil in skillet. Cook veal quickly over medium-high heat until coating is browned. In separate pan melt butter. Serve veal with melted butter, lemon wedges, and capers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Whatever
Personal Notes:
Personal Notes:
Great with a dark German beer.

 

 

 

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