Ingredients
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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?
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Steps
|
1
Done
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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. |
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5
Done
|
Sprinkle a Pinch of Salt Over Each Cutlet. |
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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. |
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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. |
|
11
Done
|
Then Dredge Into the Breadcrumb Mixture to Coat. |
|
12
Done
|
Place Breaded Cutlets on a Baking Sheet and Low to Stand at Room Temperature For 30 Minutes. |
|
13
Done
|
Heat Shortening in a Large Heavy Skillet. |
|
14
Done
|
There Should Be Enough Oil in the Pan For the Cutlets to "swim". |
|
15
Done
|
When the Oil Is Hot, Place One or Two Cutlets in the Skillet at a Time, Being Careful not to Crowd the Cutlets. |
