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Wiener Schnitzel
(Veal or Pork Cutlets)

from Germany
 
  • 1-1/2 lbs. veal (or pork) cutlets
  • Flour
  • 3 Tbsp. grated Parmesan cheese
  • 2 eggs
  • 1 tsp. minced parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. milk
  • 1 cup fresh breadcrumbs
  • 6 Tbsp. butter
  • 4 slices lemon

Pound meat thin and dip in flour. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

More country Destinations

 
Paris

 

This page modified January 2008


 


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