Recipe by PanNan
This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening.
Top Review by BeachGirl
Wonderful!!! WOW!! I did add 1/4 tsp dried thyme and 1/4 tsp dried basil to flour mixture, and used panko (Japanese) bread crumbs. I had more flour than I needed, but just the right amount of bread crumbs and egg mixture. Even though I thought 30-40 minutes was too long to cook them, I did so anyway...and they were perfect. I did uncover and cook on higher heat the last 5 minutes to crisp the outside. After serving, squeezing a lemon on top brought out the flavors. This was as good as any Wiener Schnitzel I had in Germany. Definitely a real treat and a keeper.
- 4 (4 ounce) boneless veal cutlets or 4 (4 ounce) veal scallopini
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon fresh ground pepper
- 1 egg
- 2 tablespoons water
- 1 cup dry breadcrumbs
- 1⁄4 cup vegetable oil (or canola)
- 1 lemon, cut in wedges
Directions See How It's Made
- Mix flour, salt, paprika and pepper.
- Coat meat with flour mixture; pound until 1/4" thick.
- Beat egg and water until blended.
- Dip meat into egg mixture, then coat with bread crumbs.
- Heat oil in large skillet; brown meat quickly.
- Reduce heat to low; cover and cook 30- 45 minutes or until tender.
- Serve with lemon wedges.