Wiener Schnitzel

Take a cut of meat. Which kind? It doesn’t really matter, just a tender cut is the important thing. Pork, veal, chicken, goat – who cares. Now take that cut and pound it thin with a meat hammer. Keep going….not thin enough…..there you go. Now dip the meat in an egg bath and some breadcrumbs. Finally throw it into some hot oil and/or butter and fry it until it is golden brown. What do you have? Heaven. OK, you also have schnitzel, but aren’t those two words really the same?

If it is then covered with red sauce and a little Italian cheese, you can call it parmigiana. If it is veal underneath and you squeeze a little fresh lemon on top, it is wiener schnitzel.

This was the centerpiece to my latest Oktoberfest meal.

The recipe is so basic to make. Here the veal has already been flattened out.

First a coating of flour.

Then through the breading station.

and into the pan.

So flavorful and satisfying!

Wiener Schnitzel

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

• 6 veal cutlets

• 1/2 cup flour

• 2 eggs, beaten

• 1 1/2 cups bread crumbs

• 1/4 cup parsley

• 1/2 cup butter or margarine

Directions:

1) Pound veal until 1/4 ” thick. 2) Dip each cutlet into flour, then eggs and then bread crumbs to coat. 3) Press the bread crumbs into veal by pounding with flat side of heavy knife. Refrigerate for 20-30 minutes. 4) Heat butter in skillet. Sauté veal 3-4 minutes on each side until golden brown. 5) Garnish with lemon slices.