Breaded Veal Wiener Schnitzel
Vicki Butts (lazyme)
The word schnitzel simply means "a sliver," and thrifty cooks make their schnitzels from thin slices of pork or beef. True Wiener Schnitzel, however, is a veal scallop.
From Cooking The Austrian Way by Helen Hughes.
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- 2 lb
- leg of veal, cut into 1/4-inch thick slices (ask the butcher to do this)
- salt and pepper
- 1/2 c
- eggs, well beaten with 3 tablespoons oil
- 2 c
- fine bread crumbs
- 3/4 c
- vegetable oil
- lemons, each cut into 4 sections, garnish
- fresh parsley sprigs, garnish
- baby tomatoes, garnish
and place on paper towels to remove excess oil.
serving, squeeze lemon over schnitzel.