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Results 1 - 10 of 35 for wiener schnitzel
Beat schnitzel (pork). Rub salt in lightly. ... with breadcrumbs, pat crumbs well into meat. Fry in pan with fat of your choice. (I use lard.)
Pound meat very thin. Lightly ... parsley. Note: This dish becomes Schnitzel Holstein if a fried egg tops ... before sauce is poured over all.
Pound veal cutlets until about 1/8 inch thick. Cut small slits along edges of cutlets to prevent curling. Stir together thoroughly flour, ...
Generous amount oil or shortening for frying, may deep fry. Pat dry meat, tenderize, salt and pepper for taste on each side. To apply ...
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 ...
Pound cutlets until very thin. Season with salt and pepper to taste. Melt butter in frying pan over low heat. Dip cutlets first in flour, ...
Pound meat 1/2 to 1/8 inch thick. Cut small slits around edges to prevent curling. Dip cutlets in egg and then in bread crumbs. In skillet, ...
Marinate cutlets in lemon juice ... lemon wedges. (Traditionally wiener Schnitzel is made with veal, for Pork Schnitzel use pork instead of veal.)
Pare meat of membranes and ... to flatten. Dip schnitzel in flour, covering completely. Shake ... sides. Season and serve with lemon. Serves 4-6.
10. WIENER SCHNITZEL
Dip cuts in flour; then dip in a mixture of cheese, 2 tablespoons flour, egg, parsley, nutmeg and milk. Cook over low heat in butter until ...
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