Veal or Pork Schnitzel
Source of Recipe
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List of Ingredients
Veal or Pork Schnitzel
(Serves 4).
1/4 cup all-purpose flour
1/2 tsp salt
2 eggs, lightly beaten
2 tbsp water
1/2 cup fine dry bread crumbs
4 veal or pork scallopini (approximately 1 lb)
2 tbsp vegetable oil
1 lemon, thinly sliced
In a wide, shallow dish, stir the flour and salt together and set aside. In another dish, stir together the eggs and water and set aside. Place bread crumbs in another dish and you are now ready to bread the scallopini. Dip one veal scallopini in the flour mixture, shaking off any excess flour. Then dip in the egg mixture making sure that all the flour is now coated with egg. Finally, dip in the bread crumbs and set the coated meat aside on waxed paper. Repeat this procedure with the remaining scallopini. Heat 1 tablespoon of oil over medium-high heat in a large, wide frying pan. Add the scallopini but do not overcrowd the pan. You may need to cook two scallopini's at a time if necessary, adding the second tablespoon of oil to the pan between batches. Cook for 1 to 2 minutes on each side until it is deep golden brown on the outside and cooked on the inside. Remove to a serving platter and garnish with lemon slices.
Recipe
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