Grandmas Secret Wiener Schnitzel Recipes

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Steps:

• Pound meat until it is less than 1/4 inch thick.
• Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
• Beat egg, add:.
• 1 teaspoons lemon juice.
• Add parsley to breadcrumbs.
• Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
• Sprinkle with remaining lemon juice.

Steps:

• Mix flour, salt, paprika and pepper.
• Coat meat with flour mixture; pound until 1/4" thick.
• Beat egg and water until blended.
• Dip meat into egg mixture, then coat with bread crumbs.
• Heat oil in large skillet; brown meat quickly.
• Reduce heat to low; cover and cook 30- 45 minutes or until tender.
• Serve with lemon wedges.

Steps:

• Cover work surface with a sheet of waxed paper.
• Arrange cutlets with a few inches between them on paper.
• Over the cutlets, top with a second sheet of waxed paper.
• Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
• If they are already 1/4 inch, then you don't have to pound them.
• Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
• Place flour in 1 tin and season with salt and pepper.
• In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
• In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
• I use crushed corn flakes that are sold in a box in the supermarket already crushed.
• Dredge the veal completely in flour.
• Then coat the veal evenly with egg on both sides.
• Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
• Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
• When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
• Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
• Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.

Steps:

• Pound cutlets thin between 2 sheets of waxed paper.
• Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.
• Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
• Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
• Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
• Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.
• Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
• Stir mixture and pour over cutlets before serving.