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Results 21 - 30 of 63 for veal schnitzel
Preheat oven to 150 degrees. ... lard and fry Schnitzels to a golden brown. As ... pan over the pepper, onions and lemon slies on the Schnitzels.
Pound veal cutlets until about 1/8 inch ... oil, until tender, 2 to 3 minutes on each side. Serve cutlets with lemon wedges. Makes 4 servings.
23. WEINER SCHNITZEL
Wash meat and pat dry. Beat to tenderize. Rub salt and paprika on both sides. Dip meat slices in egg, beaten with 2 tablespoons water, and ...
24. WIENER SCHNITZEL
Marinate cutlets in lemon juice ... lemon wedges. (Traditionally wiener Schnitzel is made with veal, for Pork Schnitzel use pork instead of veal.)
25. WIENER SCHNITZEL
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, ...
26. WEINER SCHNITZEL
Pound the cutlets very thin; dredge with flour. Combine cheese, 2 tablespoons flour, egg, 1 teaspoon chopped parsley, salt, pepper and ...
In a large skillet, fry bacon until crisp. Add veal, cut into bite size ... sauce. Add cooked noodles or serve as a sauce over noodles. Serves 6.
28. WIENER SCHNITZEL
Pare meat of membranes and ... to flatten. Dip schnitzel in flour, covering completely. Shake ... sides. Season and serve with lemon. Serves 4-6.
Combine flour, salt and paprika and dredge veal in this. Melt 3 tablespoons ... Serve over meat. Salt to taste. Delicious with rice or egg noodles.
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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