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Weiner Schnitzel Recipe

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This recipe for Weiner Schnitzel, by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Stroink
Added: Thursday, November 6, 2008


4 large veal chops boned
1/4 teaspoon powdered thyme

2 eggs, beaten
1/4 teaspoon onion powder

2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder

1 cup bread crumbs (plain or Italian)
1/4 teaspoon paprika

1/4 cup freshly grated parmesan cheese
3 tablespoons butter or olive oil

1/2 teaspoon salt
4 lemon wedges

1/4 teaspoon white pepper
4 parsley sprigs

Pound veal with a meat pounder until very thin, being careful not to tear the meat.

Beat the eggs with lemon juice. Set aside.

Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.

Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.

Saute veal until lightly browned on both sides, 7-10 minutes in all, in
butter or olive oil.

Serve immediately, garnished with lemon wedges and parsley.




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