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Oktoberfest: Wiener Schnitzel

Source of Recipe


From "Cooking with Beer"



List of Ingredients



• ½ cup all-purpose flour
  
• ½ tsp salt
  
• ¼ tsp black pepper
  
• 2 eggs, well beaten
  
• ¾ cup dried seasoned bread crumbs
  
• 4 slices veal scallopini (about 4 ounces each)
  
• 2 Tbsp butter
  
• 1 Tbsp olive oil
  
• 1 cup brown ale
  
• 2 Tbsp capers, drained
  
• .
  
• 4 lemon wedges (optional)
  






Instructions



1. Combine flour, salt and pepper in a shallow dish; mix well. Place eggs and bread crumbs in two shallow dishes. Pat veal scallopini dry. Coat each slice in flour mixture, dip into eggs, and then into bread crumbs.
   
   
2. Heat butter and oil in a large skillet over medium-high heat. Add veal and cook 3 to 4 minutes, turning once, until no longer pink. Remove from pan and keep warm.
   
   
3. Add ale to pan and bring to a boil, scraping up browned bits in bottom of pan. Cook until mixture is slightly thickened; add capers. Spoon sauce over veal to serve.
   Garnish with lemon wedges.
   
   Makes 4 servings.