Wiener Schnitzel Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Meat Dishes

Wiener Schnitzel

From Dorothy McNett's Recipes at

leg of veal, cut into thin slices (1/4 inch)
1 cup fresh lemon juice
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground white peppercorns
2 eggs, lightly beaten
2 tablespoons water
1/4 cup flour
1 cup fine bread crumbs
peanut or olive oil for frying

Marinate the cutlets about 1 hour in the lemon juice. Pat dry with paper towels, sprinkle with salt and pepper. In a flat bowl whisk eggs with water. Place flour on a flat plate, and place crumbs on another plate. To coat each slice, after sprinkling with seasonings, dip into flour and shake off any excess. Dip into egg mixture. Dip into bread crumbs, shaking off excess. Lay flat on a rack placed over a pan or dish. Refrigerate about 20 minutes. When ready to cook, heat enough oil in saute pan to a depth of about 1/2 inch. Cook cutlets over medium heat 3-4 minutes on each side, or until they are perfectly browned. (The color of a Stradivari violin or a Breughel painting, it said in one of my books!) Use tongs to turn. Serve with lemon wedges.

Recipe created 2002-07-22.

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