MM: Wiener Schnitzel
---------- Recipe via Meal-Master (tm) v8.05
Title: Wiener Schnitzel
Categories: Veal, German
Yield: 6 Servings
4 oz Veal slices (per person),
-milk fed, pink in color,
1/4 Inch thick
Olive oil
Lard
Salt
Flour
Beaten eggs (1 egg per two
-slices veal)
Fine dry bread crumbs
Trim all fat from veal. Pound each slice as thin as
possible (about 1/8 inch thick). Make small vertical
cuts all around the edges of the veal. Salt each
slice. Dip first into a soup plate containing flour,
and shake off excess; next into a soup plate of beaten
egg; finally into a soup plate containing dried bread
crumbs, pressing crumbs well in with the palm of your
hand, then shaking off excess. Fry in deep fat, half
olive oil, half melted lard, so hot that it smokes,
for 2 to 3 minutes on each side, or until heat is
right when the breading ripples golden brown.
Schnitzel is done and tender when a fork goes right
through the meat. Serve garnished with lemon wedges
and potatoes or salad as a side dish.
From: Steve Herrick Source: [Woman's Day Encyclopedia
of Cookery, Vol. 1 - 1966]
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