wiener schnitzel (vienna schnitzel)
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Veal cutlets; (about 1/2 in. thick) |
| 1 | Eggs; (beaten) (up to 2) |
| Salt | |
| Pepper | |
| ½ cup | Bread crumbs |
| Oil | |
| Lemon and parsley; (for garnish) |
Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of oil over a low heat for about 10-15 minutes on each side. Garnish with lemon slices and parsley.
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998
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