LOCATION: Recipes >> German >> Wienerschnitzel 02
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Wienerschnitzel 02
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Wiener Schnitzel, Veal Cutlet Vienna Style
1 1/2 lbs veal cutlets, 1/2 inch thick
1 1/2 tsp salt
2 Tbsp salt
2 Tbsp flour
2 eggs, beaten
2 Tbsp water
1 cup bread crumbs
3 Tbsp butter
3 Tbsp vegetable oil
4 slices lemon
Cut the meat into 4 serving portions. Sprinkle with salt, pound
each side until 1/4 inch thick. Heat oil and butter in skillet.
Rub flour into meat. Dip in beaten eggs blended with the water;
then coat with crumbs. Cook breaded cutlets in the fat until crisp
and brown.
Serve with a slice or wedge of lemon juice. Lemon should be squeezed
over the meat.
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