Wiener Schnitzel (Breaded Veal Cutlets)
Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
More Recipes and Ideas:
Wiener Schnitzel Mit Reis, Gurnen Erserln, Und Mayonnaise: Veal Cutlet with Rice, Green Peas and Mayonnaise Salad, Veal Schnitzel, Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana, Garlic Chicken Recipes, Veal Chop Recipes, Beef Wellington Recipes, Baked Chicken Recipes, Salisbury Steak Recipes, Chicken Breast Recipes
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