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Wiener Schnitzel Recipe

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This recipe for Wiener Schnitzel, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 veal chops or steaks
salt and pepper
2 eggs slightly beaten
flour
3 tbsp bacon drippings
juice of 1 lemon
1 tbsp flour
1 cup thick sour cream

Directions:
Directions:
Sprinkle veal with salt and pepper. Dip into eggs, then into the flour. Brown on both sides in hot bacon drippings. Cover and cook slowly until chops are tender, about 1 hour. Sprinkle with lemon juice and arrange on hot platter. Blend flour with fat in pan, add sour cream and cook 3 minutes, stirring constantly. Season with salt and pepper and serve with chops. Garnish with lemon slices. Serves 6
(optional) Melt currant jelly in liquid in which chops were cooked, instead of adding flour and cream.

 

 

 

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