OMAN'S GERMAN SCHNITZEL RECIPES
ingredients:
- 4 cutlets, about ¼ inch thick or less
- 1 tablespoon lemon juice
- ½ teaspoon salt
- about ½ cup of flour
- 3 tablespoons of water
- 1 egg
- about 1 cup of breadcrumbs
- 3 tablespoons butter
- 3 tablespoons peanut or vegetable oil
- 1 lemon, sliced
Instructions:
- Preheat the oven to 160 ℉. Line a baking sheet with parchment paper. Put several sheets of paper towel on a large plate. Set them aside.
- Sprinkle the escalope with lemon juice and salt.
- Place 3 shallow bowls on the counter. In the first, put flour. In the second, mix the egg and the water. In the third, put the bread crumbs.
- Dredge a schnitzel, first in the flour, then in the egg mixture, then in the breadcrumbs. Place the breaded schnitzel on a large plate and repeat with the remaining schnitzel.
- Heat the butter and oil over medium heat in a large skillet.
- Fry the escalope until golden, about 3 minutes on each side. Do not overload the cutlet. Depending on the size, you may only be able to fry 1 or 2 at a time.
- Remove the cooked schnitzel from the plate covered with absorbent paper to drain any fat, then place it on the baking sheet in the oven to keep warm.
- Fry the remaining schnitzel.
- Serve immediately, garnished with lemon slices.
- Delicious with Jager sauce, aka Jagerschnitzel.
Advice:
If you serve it like Jagerschnitzel, you will want to make the mushroom sauce first and then fry the schnitzel.
ADAPTATION FROM QUICK GERMAN RECIPES