Prep 10 mins
Cook 10 mins
Grandma keeps her Wiener schnitzel recipe a closely guarded secret. Unfortunately for her, it's not that hard to figure out. Anyway, it's a really easy and delicious way to prepare chicken or turkey breasts, or even the traditional veal. My husband demands I make it more than I can stand eating it.
- 1 lb turkey cutlets or 1 lb boneless chicken breasts or 1 lb veal, if you're feeling fancy
- 1 cup breadcrumbs
- 2 teaspoons lemon juice
- 1 tablespoon parsley flakes
- 1 egg
- cooking oil
- Pound meat until it is less than 1/4 inch thick.
- Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
- Beat egg, add:.
- 1 teaspoons lemon juice.
- Add parsley to breadcrumbs.
- Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
- Sprinkle with remaining lemon juice.
This is also very very good with pork medallions. Thats the way my family has always done it. Great recipe!
I never thought of adding lemon juice to my schnitzel recipes, but I tried this and it was really good. The only change I made to the recipe was to add lots of Hungarian paprika to the breadcrumbs.
My Grandmother used to make schnitzel with pork or veal. But she dredged it in flour before dipping the meat in the egg and breadcrumbs. When schnitzel is cooked you should be able to insert a knife between the veal and breading.