MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Austrian Weiner Schnitzel Mit Beilagen
Categories: Beef, Breads, Citrus, Herbs
Yield: 6 Servings
12 Veal boneless cutlets;
- 1/4" thick
3 lg Eggs; beaten
2 tb Milk
2 c A-P flour
2 c Breadcrumbs
Oil
Salt
Lemon wedges
Sprigs of parsley
Whole cranberry sauce
The Weiner Schnitzel mit beilagen is a thin, fried veal or pork
cutlet served with sides. Pork cutlets were the preferred choice by
Austrians but using veal cutlets in this dish was a sign of wealth.
Use a meat tenderizer to pound each cutlet into a thin 1/8" piece
of meat.
Sprinkle salt on the cutlets. Set aside.
Make an egg and milk mixture by whisking 3 eggs and 2 tb of milk
together.
Place 2 cups of flour in a large bowl.
In another bowl, place 2 cups of breadcrumbs.
First, coat each cutlet in flour, then coat it in the egg mixture
and finally coat it in the breadcrumbs
Pour the vegetable oil into a cast iron skillet to cover a 1/2" of
the pan and heat the oil to medium-high heat.
Delicately place the cutlets into the hot oil, only frying a few at
a time depending on the size of the skillet and how many cutlets
can comfortably fit into it.
When the cutlets become golden brown, remove from the oil with a
slotted spoon.
Place 2 cutlets onto a plate. Arrange lemon wedges, whole cranberry
sauce and a sprig of parsley over the meat as a garnish.
Weiner schnitzel mit beilagen is traditionally served with salads,
fries, or rice.
Recipe FROM:
https://nationalfoods.org
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