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Wiener schnitzel
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
12 five ounce veal cutlet | |
6 | eggs |
4 cups | bread crumbs |
4 cups | flour |
1 cups | milk |
Salt | |
pepper | |
Vegetable oil for frying | |
12 | lemon slices |
Parsley |
Fold one veal cutlet at a time onto plastic wrap and pound the veal cutlet on both sides until veal is thin.
Season both sides with salt and pepper and set aside.
Set up the flour and bread crumbs in a bowl. Beat eggs and milk with fork in a separate bowl and add salt. Dip the cutlets one at a time in flour and pat excess off. Repeat the dipping with the eggs (make sure they are entirely covered with egg mixture), let excess drip off cutlet and last pit the cutlets on bread crumbs. Shake off excess. Lay breaded cutlets on a large platter before frying in a skillet
Transfer the schnitzel to a plate covered with a paper towel to soak up the excess oil and keep warm until all the schnitzels are finished.
Serve the wiener schnitzels on a warm plate with lemon wedges and parsley for garnish.
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