Wiener Schnitzel

Wiener Schnitzel
Wiener Schnitzel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds pork scallops divided by 4, and pounded thin as for scaloppini

  • 1/2

    cup flour

  • 3

    large eggs lightly beaten

  • 1

    cup fine dry bread crumbs

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    tablespoons sunflower or canola oil

  • 3

    tablespoons butter

  • 1

    lemon

  • WIENER SCHNITZEL A LA HOLSTEIN:

  • 4

    eggs

  • 4

    anchovies - (to 8)

  • 8

    teaspoons capers if desired

Directions

Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs. Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges. For Wiener Schnitzel a la Holstein: Fry eggs and top each cutlet with an egg. Top with 1 or 2 anchovy fillets and sprinkle with capers, to taste. This recipe yields 4 servings.

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