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.
- 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.
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.
Thank you so much for this recipe. My husband loved it alot and was extremely happy that I found it. I would be interested in more Austrian/German recipes so that he will be a happy boy! Thanks again.. Linda
This is very good. I waited and waited for the veal to go on sale, finally it was so I made this recipe. My family really liked it especially with the lemon, yum. I have always wanted to try Wiener Schnitzel and it did not dissappoint. Thank you for sharing this recipe with my family and me.