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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wiener Schnitzel Recipe

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This recipe for Wiener Schnitzel is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ pound veal cutlets, pounded thin
1 ½ cups flour
2 eggs plus 2 tbsp. water, lightly beaten
2 ½ cups fresh bread crumbs
2 tbsp. cooking oil
6 tbsp. butter
1 fresh lemon
¼ cup capers
Directions:
Directions:
Dredge veal in flour, then egg, and then bread crumbs, patting to coat well. Place in no more than 2 layers on plate, cover with wax paper and refrigerate for at least a half hour. Heat oil in skillet. Cook veal quickly over medium-high heat until coating is browned. In separate pan melt butter. Serve veal with melted butter, lemon wedges, and capers.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Whatever
Personal Notes:
Personal Notes:
Great with a dark German beer.

 

 

 

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