- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Weiner Schnitzel
Julia Rosien
Ingredients
Veal steaks or fillets
Eggs
2 tablespoons milk
1/2 cup flour
2/3 cup breadcrumbs
8 tablespoons butter
1/2 cup vegetable oilVeal steaks or fillets
Eggs
2 tablespoons milk
1/2 cup flour
2/3 cup breadcrumbs
8 tablespoons butter
1/2 cup vegetable oil
Directions
Pound veal steaks lightly until 1/4 inch thickness.
In bowl, mix eggs with milk. Salt and pepper the steaks. Dip them in flour (both sides), then egg mixture, and then finish with coating of breadcrumbs, covering both sides of schnitzel well.
In a large frying pan, melt butter and vegetable oil until the butter becomes foamy. Place schnitzels in frying pan and saute, moving around to be sure they brown evenly. When schnitzels are golden brown on both sides, take out and place on paper towel to remove excess fat. Serve.
Suggestions
Garnish with lemon wedges.