LOCATION: Recipes >> German >> Wienerschnitzel 10
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Wienerschnitzel 10
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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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