Recipe for cooking wienerschnitzel
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
4 (1/4-in.) thick veal cutlets or steak 4 Tbsp. flour 1 tsp. salt 1/4 tsp. pepper 1/2 c. bread crumbs 1 egg, beaten 2 Tbsp. milk 4 slices lemon Cut meat into serving pieces; pound until very thin. Mix flour, salt and pepper; dredge meat in flour. Stir egg and milk together. Dip meat in egg mixture, then in bread crumbs. Brown on both sides; put a slice of lemon on each piece of meat and cover, cooking slowly for 15 mins.
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