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Mock Schnitzel with Lemon Recipe

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This recipe for Mock Schnitzel with Lemon, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Gabriel
Added: Tuesday, September 27, 2005


2 eggs
2 T. cooking oil
2 T. water
2/3 c. fine dry bread crumbs
1/4 c. sesame seed, optional
8 slices cooked roast beef, lamb, pork, or ham, cut about 4 in. long and 1/2 in. thick
1/4 c. milk
1/3 c. all purpose flour
4-6 T. butter or margarine
hot cooked spaetzle or noodles
lemon wedges, optional
parsley, optional

Stir together eggs, cooking oil and water; set aside. Blend bread crumbs and sesame seed in a shallow dish or on waxed paper. Dip meat slices in milk; coat with flour on both sides. Dip meat quickly into egg mixture to coat; use tongs to drain off excess batter. Coat meat on both sides with bread crumb mixture; let stand 15 min. on waxed paper. In 10 in. skillet, cook meat half at a time, in hot butter or margarine over medium-high heat about 2 min. or until browned. Turn and brown second side 2 min. more. Remove to warm platter. Serve immediately with hot cooked spaetzle or noodles, lemon wedges and parsley, if desired. Yield: 8 servings.




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