Wiener Schnitzel Recipe
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.
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