Pork, Veal, or Chicken Schnitzel

Recipe by CarrolJ
READY IN: 1hr 5mins




  • also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
  • 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
  • Place a piece of breast in between 2 large pieces of wax paper.
  • Using the smooth side of a meat tenderizer, pound until very thin.
  • (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
  • After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
  • When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
  • Place the flour in another container next to the seasoned eggs.
  • Place the bread crumbs in another container on the other side of the seasoned eggs.
  • Start heating up the cooking oil in a large frying pan on medium high heat.
  • DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
  • After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
  • Fry until golden brown on each side.
  • Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
  • When finished cooking serve with slices or wedges of fresh lemon.
  • NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
  • I find it is good with most side dishes.
  • It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.