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Wiener Schnitzel
1
1/2 lbs. veal (or pork) cutlets
flour
3
2
1
1
1
2
1
6
4
tbsp. grated Parmesan cheese
eggs
tsp. minced parsley
/2 tsp. salt
/4 tsp. pepper
tbsp. milk
cup fresh breadcrumbs
tbsp. butter
slices lemon
Pound meat thin and dip in flour. Blend together cheese,
eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets
into this batter, coat with crumbs and refrigerate for 1
hour. Cook breaded cutlets in butter until golden brown
on both sides. Pour pan juices over cutlets and serve with
lemon slices.
Wiener Schnitzel
46
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