Ingredients
-
4
-
1
-
-
1
-
2
-
2
-
2
-
1
-
4
-
-
-
-
-
-
Directions
Wienerschnitzel Breaded Veal Cutlets, This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from “The German Cookbook” by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn., I am not a good cook. But these were delicious and made me look like one! Easy recipe with great results., What are the calories per serving?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Veal Cutlets, One Piece at a Time, Between Two Pieces of Plastic Wrap and Pound Until Thin, About 1/4 Inch Thick. |
|
2
Done
|
Slice Lemon in Half and Squeeze Lemon Juice Over All Four Pieces of Veal. |
|
3
Done
|
Allow the Veal to Sit in Lemon Juice For 30 Minutes. |
|
4
Done
|
Allow Excess Lemon Juice to Drip Off Before Breading the Cutlets. |
|
5
Done
|
Sprinkle a Pinch of Salt Over Each Cutlet. |
|
6
Done
|
Place Flour in a Large Shallow Plate. |
|
7
Done
|
Beat Eggs, Water, and Vegetable Oil in a Large Shallow Bowl. ~note~ the Vegetable Oil Helps to Hold the Breading on Securely and to Make the Breading Crisp. |
|
8
Done
|
Place Breadcrumbs in a Large Shallow Plate. |
|
9
Done
|
One at a Time, Dip Salted Cutlet Into the Flour and Lightly Cover Each Side With Flour. |
|
10
Done
|
Then Dip the Cutlet Into the Egg Mixture, Allowing the Excess Egg to Drip Off. |
