Wiener Schnitzel
I am retired from the U.S. Army after 21 years of service to my country. Many of these years were spent assigned to several units in Germany. I was fortunate enough to have spent these years in Bavaria.
The following recipe is one of the most favorite meat dishes throughout the region. Wiener Schnitzel named after Vienna which, in German, is spelled Wien and pronounced "veen". They don't have anything to do with weenies.
A Wiener Schnitzel should be: Light as a feather, golden brown, crisp outside and juicy inside. If it's not all four, it's not, definitely not, a Wiener Schnitzel.
A typical menu Suppe (soup, Wiener Schnitzel (Baked veal cutlet Viennese Style, Kartoffelsalat (potato salad), and baked cauliflower.
List of Ingredients
- 6 veal cutlets as large as your hand, 3/8 inch thick
- 2 eggs
- 3 cup bread crumbs
- Lard, no substitutes
- Salt
- Black Pepper
- 2 Lemons
- 3 small firm tomatoes
- 2 bunches parsley
Instructions
- Dip Schnitzel in eggs, both sides, then in bread crumbs. It must be completely ans a quite thickly covered. Fry in frying pan on medium high heat. Do not crowd Schnitzels in the pan. As soon as outside is golden brown reduce heat and continue frying until done through. Repeat the above procedure with the remaining Schnitzels. As the Schnitzels are done, place on a cookie sheet in the prewarned oven to keep hot until all are done, place on prewarmed plates, garnish with tomato wedges, parsley, and a lemon wedge. Serve immediately. Let the guests squeeze the lemon juice on the Schnitzels at the table.
- Pork cutlets can also be used for Wiener Schnitzels. Some cooks perfer to sprinkle the Schnitzel with lemon juice and then let marinate for 15 minutes before dipping in the beaten egg. Serves 6.
Final Comments
This is a must to try!
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