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Wienerschnitzel Recipe

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This recipe for Wienerschnitzel, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephen Beer
Added: Friday, August 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Veal, thinly sliced (the kind used for veal scallopini) 4 two/three ounce pieces
salt & pepper
flour
egg, beaten with fork
bread crumbs, plain, 1 1/2 cups
canola or olive oil, 4 tbsp
lemon wedges

Directions:
Directions:
Beat veal until thin. Sprinkle with salt and pepper. Dip each side of veal onto plate of flour. Then dip both sides into egg mixture, and then dip into bread crumbs until completely covered. After all pieces are breaded. Heat skillet medium, add cooking oil. Fry veal until lightly brown on each side. Serve with lemon wedge as a garnish.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My mother prepared this recipe for us when we were growing up. My dad was a second generation German - American. She called it 'breaded veal cutlet', as we kids would refuse to eat it if it was called 'wienerschnitzel'. For added flavor, lemon juice can be sprinkled on top to taste at the dinner table.

 

 

 

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