German Schnitzel Wiener

1. 1

   Choose veal or pork cutlet.

2. 2

   Schnitzel should be lightly pounded with flat surface, to tenderize.

3. 3

   Sprinkle each schnitzel with salt.

4. 4

   Dredge in flour.

5. 5

   Tap off excess.

6. 6

   Dip in beaten egg and fine, dry bread or cracker crumbs.

7. 7

   Make sure each schnitzel has a complete coat of crumbs to retain juices while cooking. Pan-fry schnitzel slowly in butter or margarine over low heat until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.