"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Wiener and Jaeger Schnitzel Recipe

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This recipe for Wiener and Jaeger Schnitzel, by , is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark King

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. veal cutlets (trimmed of any sinew)
(When beef veal is not available, pork, or lamb veal works great)
2 whole eggs, beaten
1 cup flour
2 cups breadcrumbs (preferably fine white, I use Old London)
Salt
Pepper
Cooking oil
3 or 4 lemons

Directions:
Directions:
You will need a meat tenderizer. I use 2 pieces of Saran wrap. Put one on the counter lay the meat on it, cover it with the second. This keeps the tender meat from tearing up and shapes it nicely. Hammer the meat to a very thin plank. Lightly salt and pepper the veal. Now I use 3 pie plates. Flour in one, egg in the second. bread crumbs in the third. Dip the piece on at a time in this order, this will coat the meat evenly. Now for a good coating this is the key: Let the veal slices dry flat for at least a half an hour.

Heat oil (just enough to have about 1/4 inch in fry pan) in a large fry pan. I prefer canola but a real German would use lard. Frying in butter is okay too, but scorches easily. Sauté three cutlets until they are golden brown. These cutlets will cook quickly, it doesn't take long. About 4 minutes a side. You will know when to turn it over, the bottom breading will be golden brown.

Drain on paper towel and I always sprinkle some lemon juice on to soak in while it's hot. More can be added at the table later, according to preference.

Do not cover finished cutlet with a cover. The steam will soften the bread crumb coating and it will fall off.

Serve with lemon and gravy.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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