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-   Veal (http://www.discusscooking.com/forums/f50/)
-   -   Wienerschnitzel (http://www.discusscooking.com/forums/f50/wienerschnitzel-15791.html)

AllenOK 10-17-2005 09:16 AM

Yields: 4 servings.

1 # veal cutlets
c all-purpose flour
3 T grated Parmesan cheese
2 eggs
1 t minced parsley
t salt
t pepper
1 pinch ground nutmeg
2 T milk
1 c dry bread crumbs
6 T butter
4 slices lemon

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about ” thick. Dip in flour to coat.
In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Robb969 10-19-2005 11:41 AM

If you're on a budget, a good pork cutlet can be used in the veal's place... But try to use the veal as it's Oh so yummy!

jpmcgrew 04-17-2006 06:41 PM

:smile: Robb it's called Sweine Schnitzel I dont think I spelled Sweine right if you soak cutlets in a bit of milk it becomes more tender and more veal like,

Robo410 04-17-2006 08:09 PM

you can also take those pan juices, mix with sour cream and paprika and make a wonderful Hungarian sauce for your Vienna Cutlets...a nice variation from the south/west of the old Empire.

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