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Results 11 - 20 of 104 for schnitzel
Prepare Bound Breading by mixing all ingredients. Blend together water and egg (do not beat). Salt and pepper chicken. One piece at a time, ...
Flatten chicken between wax paper and season each with salt, pepper and ginger. Dip in egg. Coat with bread crumbs. Let chill 1 hour. Fry ...
13. 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 ...
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 ...
Chop onions into M & M size pieces; saute onions in pan (in corn oil) until golden or slightly brown. Cut mushrooms in pieces (do not use ...
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 ...
Pound chicken breasts thin after removing all skin, bones and fat. Dip breasts into egg batter (egg mixed in blender) and then into bread ...
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 beef with meat mallet to form cutlets not more than 1/4 inches thick. Sprinkle both sides with lemon juice; let stand 30 minutes. ...
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