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 | Wiener Schnitzel |  |
| | This is adapted from the Hotel Imperial in Vienna, shown here with Wine Kraut. |
| Ingredients: |
Several Veal Cutlets
2 Eggs, well beaten
1 cup Flour
1.5 cups Bread Crumbs, plain (stale bread?)
1/2 stick salted butter
1 Lemon
Parsley | |
| Procedures: |
Pound cutlets, paper thin, 3-4" in size, lightly salt.
Coat the cutlets one at a time.
>Dip a cutlet into the flour, pressing so the flour adheres.
>Dip the cutlet in the beaten eggs, coating thoroughly.
>Dip the cutlet in the bread crumbs, allowing a thin coating; not too thick.
[Cutlets can be left to stand for 2 hours in a cool room before cooking.]
Heat the butter, over medium-high heat.
Working one at a time, cook the cutlets 2 minutes per side.
Transfer to paper towels and blot both sides.
Garnish with lemon wedges and parsley or sprinkle with lemon juice.
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| Notes: |
2023-10-20: with German potato salad, Brussels Sprouts, scalloped apples, wine kraut and a bottle of Riesling for our Octoberfest.
2023-11-24: with German potato salad and wine kraut and a bottle 9f DrLossen
2023-05-19: With stuffed yellow squash, wine kraut, and a bottle of Dr loosen Riesling.
2023-02-10: Served with baked potatoes and a 24 hour salad.
2004-03-08: Added to our cookbook.
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02/12/2024
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