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Pork, Veal, or Chicken Schnitzel

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READY IN:
1hr 5mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
  3. Place a piece of breast in between 2 large pieces of wax paper.
  4. Using the smooth side of a meat tenderizer, pound until very thin.
  5. (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.
  6. After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
  7. When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
  8. Place the flour in another container next to the seasoned eggs.
  9. Place the bread crumbs in another container on the other side of the seasoned eggs.
  10. Start heating up the cooking oil in a large frying pan on medium high heat.
  11. 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.
  12. 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.
  13. Fry until golden brown on each side.
  14. Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
  15. When finished cooking serve with slices or wedges of fresh lemon.
  16. NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
  17. I find it is good with most side dishes.
  18. It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

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