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Breaded Veal Cutlets (Weiner Schnitzel)

  • 2 lbs. veal cutlets
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1/2 cup flour
  • 1 cup bread crumbs
  • salt and pepper to taste.
  • melted solid shortening or vegetable oil

Preparation -
Mix the egg and milk together. Stir the salt pepper, and bread crumbs together in a shallow bowl. Dip the veal pieces in the egg & milk mixture, then in flour mixture, then in egg & milk mixture again, then in bread crumbs. Lay the breaded cutlets on a wax paper lined plate and place in the refrigerator for about 15 minutes before frying. Add about 1/4 cup crisco (or vegetable oil) to a frying pan. Fry the breaded cutlets over medium high heat for about 5 to 7 minutes per side or until golden brown on both sides.

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