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Results 11 - 20 of 52 for cutlet schnitzel
Pound veal cutlets until about 1/8 inch thick. ... until tender, 2 to 3 minutes on each side. Serve cutlets with lemon wedges. Makes 4 servings.
12. WEINER SCHNITZEL
Wipe meat with a damp ... smooth. Dip floured cutlets in this batter. Melt butter ... drippings and pour over cutlets. Garnish with parsley. Serves 4.
13. GERMAN SCHNITZEL
Pound pork to 1/4 to ... and milk. Dip cutlets in egg mixture, then in ... Pour and stir into broth. Cook until thick. Pour over warm cutlets.
14. WEINER SCHNITZEL
Pound the cutlets very thin; dredge with flour. ... golden brown. Remove to serving dish. Add lemon juice to pan juices and pour over cutlets.
15. WEINER SCHNITZEL
Cut veal into 6 pieces, and pound thin. Dip each piece into a mixture of flour, salt and pepper, then in the beaten eggs and finally in the ...
Pound pork to 1/4- to ... and milk. Dip cutlets in egg mixture, then in ... thickened; do not boil. Pass sauce with cutlets. Makes 6 servings.
17. WEINER SCHNITZEL
Cut veal into 6 pieces. ... butter in large, heavy skillet; add the cutlets and cook over medium heat until browned and tender, about 20 minutes.
Spread break crumbs on waxed paper, press veal into crumbs, coating both sides lightly. Melt butter in a large non-stick skillet; brown ...
19. SCHNITZEL
Tenderize meat. Beat eggs, add salt and pepper. Dip meat into egg mixture, then roll in bread crumbs. Fry meat in hot oil until golden ...
Chop onions into M & ... and pepper pork cutlets; roll in stirred raw ... out and serve. Serve with green beans (as a salad or cooked) and rice.
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