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Results 51 - 60 of 104 for schnitzel
51. 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, ...
Pound cutlets very thin and ... vegetables until tender, about 4-5 minutes. Add bouillon and sour cream; mix with vegetables and serve over schnitzel.
53. WIENER SCHNITZEL
Generous amount oil or shortening for frying, may deep fry. Pat dry meat, tenderize, salt and pepper for taste on each side. To apply ...
54. 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 ...
55. WIENER SCHNITZEL
Preheat oven to 350 degrees. ... sides of the schnitzel in egg, then in bread ... desired, squeeze lemon juice on the schnitzels at the table.
56. 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.
57. PORK SCHNITZEL
Place pork loin chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound 1/8-inch thick. Sprinkle both sides with ...
58. WIENER SCHNITZEL
Marinate cutlets in lemon juice ... lemon wedges. (Traditionally wiener Schnitzel is made with veal, for Pork Schnitzel use pork instead of veal.)
59. WIENER SCHNITZEL
Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand ...
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 ...
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