Wiener Schnitzel

Joan Rehfeldt Recipe

By Joan Rehfeldt Joanrehfeldt1

My husband's family came from Germany and Austria and this wonderful recipe came with them. It has been a holiday tradition to cook wiener schnitzel for all the years I have been married (48 years). This recipe will feed a crowd and by the showing of appreciation from your guest's, you won't mind doing it again for years to come. Schnitzel is wonderful right out of the pan~~~and the left overs are really something to look forward to...I am pleased to be able to share this fabulous family recipe from years gone by with my friends at "just a pinch".


Recipe Rating:
 1 Rating
Serves:
10
Prep Time:
Cook Time:

Ingredients

5 lb
thin sliced sirloin tip beef
2 to 3 box
bread or panko bread crumbs
2 to 3 c
flour
6
beaten eggs
3/4 c
milk
vegetable oil for frying
fresh lemon's for garnish and juice
salt and pepper

Directions

1
Season meat with salt and pepper....Get an assembline going with a bowl of flour~~ a bowl of beaten eggs and milk and a bowl of bread crumbs.
After seasoning meat, drench in flour then drench in egg and milk mixture then cover with bread crumbs~~Continue this process until all meat is finished. Put about 2 inches of oil into a pan and get it hot. Begin the frying process until the meats gets golden brown. Drain on paper towels or dish cloth.
* I usually have 2 pans going at the same time to save time and keep meat covered in a large turkey pan. This recipe takes a little time but it is well worth it and will keep the family coming back to your home for years to come. Garnish with lemon's or lemon juice.
2
*The tradition goes~~~~After frying the meat, We also fry potato slices in the oil the meat was cooked in~~~This is not a healthy idea but it sure does taste good.