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LOCATION: Recipes >> German >> Wienerschnitzel 10

Print this Recipe    Wienerschnitzel 10

Weinerschnitzel

2 lbs thin sliced veal, pork or chicken cutlets
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
2 eggs
2 tablspoons water
1 tablespoon lemon juice
1 cup seasoned bread crumbs
1/2 cup canola oil

Mix flour with salt and pepper well.

Dredge cutlets in seasoned flour mixture, shake excess off. Set
aside.

Beat the two eggs in a shallow dish with water and lemon juice.

Dip flour dredged cutlets into egg mixture and then into seasoned
bread crumb mixture. Set aside.

In a large skillet or cast iron pan heat oil to medium or medium
high. Add cutlets but do not crowd. Fry each side about 2 or 3
minutes until golden brown. Remove each cutlet as they finish and
place on paper towels to drain.

Sprinkle with fresh or dried parsley and serve with lemon wedges.

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