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.
- 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
How to Make Breaded Veal Wiener Schnitzel
- 1Pound veal slices with a meat hammer until very thin (about 1/8-inch thick), then sprinkle with salt and pepper.
- 2Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.
- 3Heat 1/4 cup oil in a large skillet, then add as many veal slices as will fit.
- 4Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan
and place on paper towels to remove excess oil.
- 5Repeat, adding more oil as necessary, until all veal slices are browned.
- 6Serve on a preheated platter garnished with lemon wedges, parsley, and baby tomatoes. After
serving, squeeze lemon over schnitzel.