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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

GERMAN WIENER SCHNITZEL Recipe

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This recipe for GERMAN WIENER SCHNITZEL is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs veal round steaks, cut in 6 pieces
2 T lemon juice
2 eggs
2 T cold water
2 T cooking oil
1/2 C fine bread crumbs
1/3 C grated Parmesan cheese
1/3 C flour
6 T butter
1 lemon, cut in wedges
Hot cooked noodles
Directions:
Directions:
Pound veal with meat mallet to make cutlets 8x5 inches 1/4 inch thick. Sprinkle both sides with lemon juice; let stand 1/2 hour. Sprinkle both sides with salt and pepper. Mix eggs, water, and oil and set aside. Combine crumbs and Parmesan cheese; set aside. Coat cutlets with flour. Dip in egg mixture; allow excess egg to run off. Coat cutlets with cheese mixture; let stand 20 minutes. Melt butter in large skillet. Brown cutlets few at a time in hot butter. Brown each side 3 minutes, turning carefully. Place cutlets on baking sheet in warm oven while browning remaining cutlets. To serve, sprinkle cutlets with additional Parmesan cheese and serve with noodles and lemon wedges on the side.

Makes 6 servings
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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