o a platter. Garnish Wiener schnitzel with lemon wedges and serve
cut open both Kaiser Rolls.
Cover the bottom halves with ketchup,
cover with the salad. Ad the cold left over Pork Schnitzel, salt and pepper to taste.
Ad a slice of hard boiled egg.
Cover the top half of the Kaiser Roll with mayo and put on the Schnitzel.
Serve cold alone or with a side of potato salad.
Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip
Schnitzel:
Pound the meat thin
Pork Schnitzel: Using a meat mallet (or
pray.
To Make the Schnitzel:
Whisk the milk and
deep saucepan.
To prepare schnitzel:
Season the chicken cutlets
Place pieces of schnitzel in a greased baking dish so that the meat covers the entire area.
Spread over tomato paste evenly.
Sprinkle over the chopped onion.
Season with salt & pepper.
Cover with grated cheese.
Bake for 30mins at 350'F/180'C.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
0,26 gallons of veil schnitzel (already 1cm (0,4 inch
owl.
Coat each Pork Schnitzel first in flour, than in
Choose veal or pork cutlet.
Schnitzel should be lightly pounded with flat surface, to tenderize.
Sprinkle each schnitzel with salt.
Dredge in flour.
Tap off excess.
Dip in beaten egg and fine, dry bread or cracker crumbs.
Make sure each schnitzel has a complete coat of crumbs to retain juices while cooking. Pan-fry schnitzel slowly in butter or margarine over low heat until golden brown.
CHICKEN SCHNITZEL:
Season the chicken cutlet
Roll out the schnitzel or pound gently with tenderiser.
For the salsa, mix the shallots, diced tomatoes, vinegar and olive oil and season to taste.
For the schnitzel coating, mix the Parmesan, herbs and breadcrumbs. Coat the cutlets successively in the flour, whisked egg and breadcrumbs.
Heat the 4 tbsp of sunflower oil in 2 large frying pans and fry the schnitzel for about 6 mins, turning once. Serve the schnitzel and salsa on plates, garnished with oregano, with ciabatta bread on the side.
Preheat oven to 180\u00b0C Combine first 6 ingredients.
Lay schnitzel on a board and place about 1/4 cup mixture on each one, roll up and secure with a toothpick.
Heat oil in a fry pan and brown schnitzel parcels, transfer to a caserole dish.
Add remaining oil to pan and cook onion and garlic until soft. Stir in flour, tomatoes and juice, vinegar and seasoning. Bring to boil and pour over schnitzel. Cook in oven for 40 minutes.