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Grandma Schnobrich's Wiener Schnitzel




Source of Recipe


Grandma Schnobrich






Recipe Introduction


The trick is to get the veal steaks thin and the same size by pounding. Make sure one side is not bigger than the other side or they will not cook evenly.





List of Ingredients



• 4 veal steaks (boneless)
  
• Salt and Pepper
  
• Flour
  
• 1 egg beaten with 1 Tbsp of water
  
• 1 1/2 cups bread crumbs (Try Panko - they work the best for breading - Added by Jim)
  
• 3 - 4 Tbsp shortening
  
• lemon wedges
  






Instructions



1. Beat the steaks until thin and all all the same width. Make sure one side is not bigger than the other side.
   
2. Sprinkle with salt and pepper to taste.
   
3. Make three pin tins - one with flour, one with egg and water mixture and one with bread crumbs or panko.
   
4. Dip into flour first and hold over tin to release all no clinging flour.
   
5. Dip into the egg mixture and let excess drip back into tin.
   
6. Then coat in bread crumbs or Panko.
   
7. Fry in shortening until brown on both sides.
   
8. Garnish with lemon wedges.
   






Final Comments


Wiener Schnitzel is always veal. If you want to make Schnitzel Vienna Style you can use pork and do the the recipe the exact same way!