Wiener Schnitzel Recipe
Believe me when I say that you must try this Wiener Schnitzel. I have a weakness for Meat Meatloaf, thus I prepare this recipe often. An assortment of fabulous flavors, the Wiener Schnitzel recipe is one of those German dishes you simply shouldn't miss. Try it and if you adore this Wiener Schnitzel, then tell your friends about it.
Ingredients
6 veal cutlets (about 1 1/2 pounds), each 1/4 inch thick
2 eggs
1 1/4 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup all-purpose flour
1 1/2 cups dried bread crumbs
About 1/2 cup butter or margarine
6 anchovy fillets, drained
Capers, well drained
2 lemons, each cut into 6 wedges, for garnish
3 tablespoons chopped parsley for garnish
Directions
1. With meat mallet or dull edge of French knife, pound cutlets to 1/8 inch thickness.
2. In pie plate, beat eggs, salt, and pepper. On waxed paper, place flour; on another sheet of waxed paper, place bread crumbs.
3. Coat veal in flour, dip in eggs, then coat well with bread crumbs.
4. In 12-inch skillet over medium heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook veal cutlets, a few pieces at a time, 3 or 4 minutes on each side until browned, adding more butter or margarine as needed. Remove cutlets to warm platter.
5. Top cutlets with anchovies and capers; garnish with lemon and parsley.
2. In pie plate, beat eggs, salt, and pepper. On waxed paper, place flour; on another sheet of waxed paper, place bread crumbs.
3. Coat veal in flour, dip in eggs, then coat well with bread crumbs.
4. In 12-inch skillet over medium heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook veal cutlets, a few pieces at a time, 3 or 4 minutes on each side until browned, adding more butter or margarine as needed. Remove cutlets to warm platter.
5. Top cutlets with anchovies and capers; garnish with lemon and parsley.
