February 16, 2012

Wiener Schnitzel




4 – 4 oz./each, pieces of veal escallops

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup flour

2 egg

1/4 cup water

3/4 cup bread crumbs

Oil, for frying

Cover veal escallops with saran wrap, and using a mallet, pound each piece until the meat is about of a 1/4 of an inch thick. Lightly season each escallop with salt and pepper.

Place flour in one shallow bowl. In a mixing bowl, whisk together egg and water.

Place breadcrumbs into a the third bowl.

Dip escallops into the flour mixture to coat both sides. Dip into egg mixture, then dip into bread crumbs to coat well. Shake off the excess.

 Place oil in a frying pan (the oil should be deep enough that the schnitzel’s float while cooking), cook for 3-4 minutes on each side.

Remove to a paper towel lined dish.

 Serve hot with slices of lemon and pan fried potatoes or other sides of your choice.

Leia’s Culinary Treasures

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