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Veiner Schnitzel Recipe

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This recipe for Veiner Schnitzel is from The Semmler Family 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:  
4-6 Veal Cutlets or Pork Cutlets
2 Eggs
1 C. Bread Crumbs
1/2 Tsp. Salt.
1/2 Tsp. Pepper
Squirt of Milk
Vegetable oil, enough to cover pan and coat the cutlets
Directions:
Directions:
Pound the veal or pork into a Schnitzel until 1/4 inch thickness.

Scramble the eggs with a little milk, and dip the meat into the egg mixture and coat both sides with the bread crumbs. For a really thick crust, repeat the dipping in egg mixture and recoat with bread crumbs. Salt and Pepper after coated with bread crumbs.

Fry the schnitzel over medium heat on both sides in hot vegetable oil. Serve with home fries and a lettuce salad.
Personal Notes:
Personal Notes:
My German Grandfather used to take all of his frustrations out by bounding the meat with his meat cleaver until they were about 1/4 inch thick. He owned a bar and restaurant below their family home in Hanau Germany.
"Smeckt Sehr Gut?"

 

 

 

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