WIENER SCHNITZEL
Make and share this Wiener Schnitzel recipe from Food.com.
Provided by Kindall W
Categories Lamb/Sheep
Time 1h15m
Yield 4 cutlets, 4 serving(s)
Number Of Ingredients 8
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.
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