Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Pound meat until it is less than 1/4 inch thick. Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs. Beat egg, add:. 1 teaspoons lemon juice. Add parsley to breadcrumbs. Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side. Sprinkle with remaining lemon juice.
Time 1h15m Yield 4 cutlets, 4 serving(s) Number Of Ingredients 8 Steps:
Pound cutlets thin between 2 sheets of waxed paper. Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish. Dip cutlets in to each dish in order: Flour, egg, then bread crumbs. Be sure the bread crumb coating is thin, but thoroughly covers the cutlet. Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter. Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside. Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter. Stir mixture and pour over cutlets before serving.
More about “grandmas secret wiener schnitzel recipes”
Time 55m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Mix flour, salt, paprika and pepper. Coat meat with flour mixture; pound until 1/4" thick. Beat egg and water until blended. Dip meat into egg mixture, then coat with bread crumbs. Heat oil in large skillet; brown meat quickly. Reduce heat to low; cover and cook 30- 45 minutes or until tender. Serve with lemon wedges.
