|
Place flour, eggs and breadcrumbs separately in 3 shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake off excess, dredge through egg and last in breadcrumbs. Heat oil in large skillet, add butter and heat until foam subsides. Add 1 schnitzel at a time to pan, brown bot sides about 2-3 minutes. Transfer to a plate lined with paper towels and place in 250 degree oven to keep warm. Repeat with other schnitzel. Serve with lemon wedges.
Variation-
Wienerschnitzel a la Holstein
4 eggs
4-8 anchovies
8 tsp capers
Fry eggs and top each cutlet with an egg. Top with 1-2 anchovy fillets and sprinkle with capers.
|
