WIENER SCHNITZEL

Serves 2. Total Prep/Cooking Time: 25 minutes

 . . Coating:

  1. Pound veal cutlets to 1/8-inch thickness, if necessary.
  2. In shallow dish, combine coating ingredients.
  3. Place bread crumbs and egg in two separate shallow dishes.
  4. Lightly coat both sides of cutlets with coating mixture.
  5. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
  6. In large nonstick skillet, heat 1/2 of butter and oil over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
  7. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.
     

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
 

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Wiener Schnitzel

 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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