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Wiener Schnitzel Recipe

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This recipe for Wiener Schnitzel, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Winkler
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. veal cutlet, cut 1/4 inch thick
1/2 c flour
4 T grated Parmesan cheese
2 1/2 c milk
1 egg slightly beaten
1 tsp salt
1/4 tsp pepper
1 tsp dried parsley flakes
1/2 tsp nutmeg
1/2 c butter
2 T lemon juice

Directions:
Directions:
Cut meat in serving size pieces. Coat lightly with 3 T flour. Mix together 2 T of remaining flour, cheese, milk, egg, salt, pepper, parsley and nutmeg. Beat till smooth. Dip floured cutlets in batter. Fry slowly until golden brown and tender in 2 T margarine or butter. Brown remaining butter. Add lemon juice. Serve over veal. Garnish with parsley.

Personal Notes:
Personal Notes:
Browning butter may be a new concept to cooks of today. It's quite simple but the cook can't walk away from the stove as the butter can go from browning to up in smoke very quickly. The butter is heated in a heavy skillet or saucepan until it changes to a caramel or brown color. It does take on a unique taste which enhances some recipes such as this one. Enjoy!

 

 

 

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