photo by EmmyDuckie
- Ready In:
- 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.
Questions & Replies
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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.
This is almost exactly the way I generally make Schnitzel. I have not ever included paprika in it before but I shall in future. It added a lovely colour to the fried schnitzel. The only adjustment I made was to dramatically reduce the cooking time as my veal was thin. I thought I would end up with leather if I let it cook for more than 15 minutes total. Made for The Happy Campers CQ4 I don't know what happened but a star fell off. It was really good!!!
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Well I finally made this recipe and it was great!!!!! I am very pleased with the choice that I made with my first PAC and This recipe will be used again,when ever veal is on sale or maybe next time I will use chicken. I did buy the thin cutlets instead of anything thick,so i didnt cook them for too long and I used lemon juice instead of the fresh lemons. All in all it was very good and everyone loved it!!!!
This was very quick and easy. The veal I bought was very, very thin, so I only cooked it uncovered instead of covered, and in butter instead of vegetable oil. I had to cook it two batches, and I probably cooked it less than ten minutes per batch. It was really a treat. I'll save my pennies until I can afford veal again (LOL) and will definitely make it as often as I can.