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LOCATION: Recipes >> German >> Wienerschnitzel 07

Print this Recipe    Wienerschnitzel 07

Wiener Schnitzel
Servings: 4

4 veal cutlets, 1 cm thick
1 Lemon
1/2 bunch parsley
1 to 2 eggs, lightly beaten
dry bread crumbs
flour
oil for frying
salt and Pepper to taste

Tenderize meat between 2 sheets of wax paper (or have butcher do
it for you), pat with salt and pepper. Dip cutlets in flour, shake
off excess, dip in egg, then in bread crumbs. Brown meat in hot
fat on both sides till golden brown. Place briefly on paper towel
to absorb excess fat. Serve each Schnitzel with a wedge of lemon
and parsley sprigs. Serve with a green salad, cauliflower, peas,
green beans or carrots and new red potatoes, boiled, then quickly
browned in butter.

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