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WIENER
SCHNITZEL
Prep Time: 15 Minutes
Cook Time: about 6 to
8 Minutes
Ready In: 25 Minutes
Makes 3 to 4 servings
Ingredients:
1 pound veal cutlets,
cut 1/8 to 1/4 inch thick
1 cup dry bread crumbs
2 egg, well beaten
2 tablespoon butter
2 tablespoon olive oil
Fresh lemon juice
Salt and pepper
Coating:
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
1. Pound veal cutlets
to 1/8-inch thickness, if necessary. In shallow dish, combine
coating ingredients. Place bread crumbs and egg in two separate
shallow dishes. Lightly coat both sides of cutlets with coating
mixture. Dip each cutlet into egg, allowing to drain slightly,
then into bread crumbs to coat both sides.
2. In large nonstick skillet,
heat 1/2 of butter and oil over medium-high heat until hot. Add
1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning
once. Remove cutlets; keep warm. Repeat with remaining butter,
oil and cutlets.
3. Just before serving, sprinkle
cutlets with lemon juice and season with salt and pepper, as
desired. |
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