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Emma's Schnitzel

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Equipment

  • Here I used a 12 x 10 size pan.
  • The foil ones are available at most grocery stores.

Ingredients
  

Meat

  • 4 3 oz Veal or Pork Cutlets

Breading Mix

  • 1 Egg
  • 2 tablsp Water
  • 1/2 cup Flour
  • 1 cup White Bread Crumbs
  • Oil for Frying
  • 2 cups sliced onions (aprox 1 large or 2 smaller)
  • 2 cups Beef Stock
  • Salt and Pepper

Instructions
 

  • Since these are small cutlets, I put the cup of flour on one side and the bread crumbs on the other.
  • Crack the egg in the bowl and whisk with 2 tablespoons water till it isn't gooey.
  • Do a standard Breading of flour, egg wash, and then bread crumbs.
  • Let the Schnitzels rest on a plate while you chop the onions and heat up the pan.
  • Add about 3 tablespoons olive oil, heat to medium and add the Schnitzels.
  • Brown the schnitzels on one side and flip over and brown the other side.
  • When the other side has browned add the sliced onions salt and pepper and put the Schnitzels on top.
  • Simmer and shake the pan, till the onions are tender.
  • 7.Add the stock and let the cutlets swim in the stock.
    The Schnitzel breading will puff up and absorb the stock, and the flavors, and make a sauce when you reduce it. Dish up on a plate and spoon some onions and sauce on top and underneath.
  • Serve with boiled redskin potatoes and cucumber salad like my grandma would.
Tried this recipe?Let us know how it was!