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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Breaded Veal Cutlets (Wiener Schnitzel) Recipe

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This recipe for Breaded Veal Cutlets (Wiener Schnitzel) is from Mimi's Kitchen, 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:  
Lard (or some equivalent for frying)
2 lbs. veal round steak (cutlet) cut 1/2 inch thick
1/3 c. flour
1 1/2 tsp. salt
1 tsp. MSG
1/4 tsp. pepper
3 eggs, slightly beaten
1 1/2 c. French bread crumbs
Directions:
Directions:
1. About 20 minutes before deep frying, fill a deep saucepan 1/2 -
2/3 full with lard. Heat to 375º.

2. Wipe veal with a clean, damp cloth and put on a flat working
surface. Pound meat on one side with meat hammer.

3. Turn and repeat process until meat is about 1/4" thick. Cut into
6 serving-sized pieces.

4. Mix together flour, salt, MSG and pepper. Coat cutlets with mixture.

5. Dip cutlets into beaten eggs.

6. Carefully coat (not too heavily) with bread crumbs.

7. Deep-fry only as many cutlets at one time as will lie uncrowded
one layer deep in the fat. Fry until browned on both sides, about
3 or 4 minutes. With long fork or tongs, turn slice several times
during cooking (do not pierce).

8. Remove cutlets and drain before removing to absorbent paper.

Schnitzel Holstein

Follow schnitzel recipe. Do not separate egg; beat slightly and mix
with 1 Tbs. milk. After flouring cutlets, dip into the egg mixture, then
coat with 1 c. ( about 3 slices) fine, dry bread crumbs. Cook; keep
warm while preparing fried eggs.

Heat 1-2 Tbs. butter in a heavy skillet over low heat. Break
into a saucer, one at a time, and slip into the skillet, 4 eggs.
Reduce heat and cook slowly about 4 minutes or to desired
stage of firmness. Baste eggs frequently with butter in skillet.

Arrange fried eggs on top of cutlets. Garnish platter with
vegetables and diamonds of crisp toast with smoked salmon,
caviar and cutouts of hard-cooked egg white.
Personal Notes:
Personal Notes:
This was one of Pop's favorite recipes and definitely not for the faint of heart when it comes to cholesterol. (Yes, that's lard in the recipe!) If you indulge, then enjoy as much as Pop always did!

 

 

 

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