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LOCATION: Recipes >> German >> Wienerschnitzel 08

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Wiener Schnitzel

2 pounds veal cut for schnitzel
juice 2 lemons
paprika
2 eggs
2 tablespoons water
1 cup fine dry bread crumbs
1/4 cup flour
1/2 pound butter
12 anchovy fillets
1 lemon quartered

Have meat dealer cut veal for shnitzel. (Across the grain on a
slight slant, about 1/8 to 1/4 inch thick. Place slices between
waxed paper (two sheets). Pound with wooden mallet until thinned
down to 1/6 inch thick. Place veal in shallow dish. Cover with
lemon juice. Sprinkly lightly with paprika. Let marinate about
1 hour. Turn meat several times while marinating. Beat eggs.
Add water. Drain veal. Dip lightly into egg, then into crumbs and
flour. Let stand 20 minutes to dry. Melt 12 tablespoons butter
mixed with mashed anchovies. Keep this sauce hot.

Melt remaining butter in skillet, saute' veal until browned on both
sides. Remove to hot serving platter. Sprinkle lightly with lemon
juice. Pour anchovy butter over. Serve at once. If you add one
fried egg per portion it becomes Wiener Schnitzel Holstein.

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