- 21. GERMAN - STYLE SCHNITZEL
- Pound pork to 1/4- to 1/8-inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned ...
Ingredients: 13 (broth .. cream .. crumbs .. egg .. flour .. milk ...)
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- 22. GERMAN CHEESE SCHNITZEL
- Pound veal to not more than 1/4" thick. Sprinkle both sides with lemon juice and let stand 30 minutes. Sprinkle both sides with salt and pepper. ...
Ingredients: 9 (cheese .. crumbs .. eggs .. flour .. juice .. oil ...)
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- 23. GERMAN CHEESE SCHNITZEL
- Pound beef with meat mallet to form cutlets not more than 1/4 inches thick. Sprinkle both sides with lemon juice; let stand 30 minutes. Sprinkle both ...
Ingredients: 9 (cheese .. crumbs .. eggs .. flour .. juice .. oil ...)
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- 24. GERMAN CHEESE SCHNITZEL
- Pound meat if not 1/4" thick. Sprinkle both sides with lemon juice, let stand 30 minutes. Sprinkle both sides with salt and pepper. Blend eggs, water ...
Ingredients: 11 (cheese .. crumbs .. cutlets .. eggs .. flour .. juice ...)
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- 25. GERMAN GROUND VEAL "WIENER SCHNITZEL"
- Use packaged hamburger extender to turn 1 pound meat into 1 1/2 pounds; combine veal and extender with the amount of water called for on the package. ...
Ingredients: 12 (crumbs .. cube .. juice .. parsley ...)
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- 26. GERMAN SCHNITZEL
- Pound pork to 1/4 to 1/8 thickness. Cut edges with slits to prevent curling. Coat with mixture of flour, seasoned salt, and pepper. Combine egg and ...
Ingredients: 13 (broth .. cream .. crumbs .. egg .. flour .. milk ...)
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- 27. GERMAN SCHNITZEL
- Season pork chops with salt and pepper. Dip in egg and milk mixture, then in bread crumbs. Heat pan on low to medium. Heat oil in pan. Brown pork ...
Ingredients: 7 (boneless .. crumbs .. milk .. oil .. parsley .. slice ...)
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- 28. GERMAN STYLE SCHNITZEL
- Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned ...
Ingredients: 12 (broth .. cream .. crumbs .. egg .. flour .. milk ...)
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- 29. GERMANY: VIENNER SCHNITZEL
- Salt and pepper chops. Dip first in flour, then in eggs, last in bread crumbs. Fry in a little oil until brown; bake in oven at 350 degrees for 20 ...
Ingredients: 4 (crumbs .. flat .. flour ...)
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- 30. JAEGER SCHNITZEL (GERMAN STYLE VEAL CUTLETS)
- The portions you use depends upon how many people you have and how much you want. Either way you should find it most enjoyable. Step 1: Bread veal ...
Ingredients: 5 (cutlets .. gravy .. mushrooms .. onions ...)
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