Betsy’s No Garlic Wiener Schnitzel

By Betsy Vail 08/25/16

Ingredients:

Bowl 1 (Dredge Mix):

• 1½ c flour 
• 1 tsp sweet paprika
• 1 tsp onion powder 
• 1 tsp salt (to taste)
• ⅛ tsp cayenne (to taste)

Bowl 2 (Egg Mix):

• 3 eggs, beaten
• 1 Tbs lemon juice

Bowl 3 (Breading Mix):

• 2 c panko, unseasoned
• 2 tsp lemon zest 
• 1 tsp salt (to taste)
• ⅛ tsp pepper (to taste)

Additional Ingredients:

• 1½ lbs. beef cube steak, tenderized (or chicken, pork, or veal)
• butter for frying
• oil for frying

Directions:

1. Cut the cube steak into portion sized fillets. Place the fillets (one portion at a time) between 2 sheets of plastic wrap and pound to flatten the steak until it is about ¼ inch thick.
2. Arrange 3 shallow bowls side by side. Note: Brownie pans and casserole dishes work well for this step. In the first bowl, add the ingredients for the Dredge Mix. Be sure the ingredients are well mixed. In the second bowl, beat the eggs and lemon juice together. In the third bowl, add the ingredients for the Breading Mix and be sure they are well mixed.
3. In a large skillet, add the butter and oil and heat on medium heat until the oil is hot.
4. While the oil is heating, dredge both sides of a flattened filet in the Dredge Mix. Next, dip the fillet into the Egg Mix being sure all surfaces get covered. Then press the fillet into the Breading Mix ensuring the breading covers all surfaces and sticks well.
5. Fry the schnitzel in the hot oil for 4 minutes on each side, or until golden brown.
6. Remove from the oil and serve hot. This is very good by itself or topped with Becca’s No Garlic Creamy Mushroom Sauce. 

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