4 veal cutlets 6 tablespoons flour
1 egg, beaten Pinch salt
¼ cups fine breadcrumbs ½ cup sugar
I medium onion, sliced 2 carrots, cut up
¼ to ½ teaspoon pepper 1 teaspoon pickling spice
Veal is extremely popular in Germany and this recipe is one of the great classics of European cuisine!
Place cutlets between 2 sheets of dampened parchment paper and beat very thin with mallet or rolling pin. Mix flour with salt. Dip each cutlet in flour, then beaten egg, then breadcrumbs. Melt butter in skillet and sauté veal over medium heat until golden brown, turning once. Transfer to warm serving dish, garnish with lemon slice on each cutlet. Excellent served with new potatoes, parsley and a green salad.
WIENER SCHNITZEL
SCHNITZEL – VIENNESE STYLE
2 eggs 2 Eier
2 tablespoons water 2 Essl. Wasser
Salt and pepper Salz und Pfeffer nach
Geschmack
¼ cup flour ¼ Tasse Mehl
1 cup bread crumbs 1 Tasse Semmelbrösel
1-1/2 cups fat 350 g Schmalz
Cut veal cutlets several times around edges. Dip in seasoned flour. Beat eggs and add water. Dip floured meat first into egg/water mixture and then into bread crumbs. Put into refrigerator for 20 minutes. Heat fat and fry cutlets 3-4 minutes on each side. Drain and serve with lemon slices. Serves 4