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Weiner Schnitzel
Ingredients
4 oz (per person) milk fed veal slices, pink in color, ¼ inch thick
Olive oil
Lard
Salt
Flour
1 egg per two beaten slices of veal
Fine dry breadcrumbs
Details
Serves: 6
Method
Trim all fat from veal. Pound each slice as thin as possible (about ⅛ 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 breadcrumbs, 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, potatoes or salad as a side dish.
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