For more cutting and pounding Schnitzels visit my detailed instruction page
Here I used a 12 x 10 size pan.
The foil ones are available at most grocery stores.
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 wisk 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.
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.
Serve with boiled redskin potatoes and cucumber salad like my grandma would. |
