Wiener Schnitzel Recipe
Ingredients
| Boneless veal cutlets/1 pound veal round steak, 0.5 inch thick | 4 (4 Ounces Each) | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Egg | 1 | |
| Water | 2 Tablespoon | |
| Dry bread crumbs | 1 Cup (16 tbs) | |
| Shortening | 1⁄4 Cup (4 tbs) | |
| Lemon | 1 , cut into wedges |
Directions
If using veal round steak, cut into 4 pieces.
Mix flour, salt, paprika and pepper.
Coat meat with flour mixture; pound until 1/4 inch thick.
Beat egg and water until blended.
Dip meat into egg mixture, then coat with bread crumbs.
Melt shortening in large skillet; brown meat quickly.
Reduce heat; cover and cook about 45 minutes or until tender.
Serve with lemon wedges.
Mix flour, salt, paprika and pepper.
Coat meat with flour mixture; pound until 1/4 inch thick.
Beat egg and water until blended.
Dip meat into egg mixture, then coat with bread crumbs.
Melt shortening in large skillet; brown meat quickly.
Reduce heat; cover and cook about 45 minutes or until tender.
Serve with lemon wedges.
Chef
