wiener schnitzel
(1 rating)
My polish husband loves veal, I asked him this year what he wanted for his bday dinner and this is what he requested. My grand mom was German she made it with a brown gravy, I did not but you can if you feel the need , I just squeezed fresh lemon over them. Here is my version, I had some left over stove top stuffing which made a great seasoned bread crumbs. I served this with home made herb spaetzles, will post the receipt later.
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(1 rating)
yield
4 serving(s)
Ingredients For wiener schnitzel
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1 1/2 lbthinly sliced veal cutlet
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1 pkgstove top stuffing
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3eggs
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2 Tbspwater
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2 cflour
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1/2 ccanola oil
How To Make wiener schnitzel
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1Place the cutlet between two pieces of wax paper and pound each one separately, until about 1/4" thin, I use a heavy bottom frying pan...helps after a stressful day :)
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2Place the dry package of stove top stuffing in the food processor until you have bread crumbs, place them in a dipping bowl, pour the flour in separate dipping bowl, add egg and water together is a separate bowl and whisk.
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3Heat the oil in a frying pan to 350 degrees.
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4First dip the veal in the flour then the egg mixture, next in the bread crumbs, and fry in the oil a few mins on each side. squeeze a bit of lemon juice over them and serve with homemade spaetzle.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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