Wiener Schnitzel

Kindall W's Note:

Traditional Wiener Schnitzel

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 4.0 cutlets

• 1 1/2 lbs veal cutlets
• 1/2 cup flour
• 1 egg, beaten
• 1 cup breadcrumbs, finely ground
• 6 tablespoons butter
• 1 lemon
• salt
• pepper

Directions:

1. Pound cutlets thin between 2 sheets of waxed paper.
2. Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.
3. Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
4. Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
5. Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
6. Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.
7. Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
8. Stir mixture and pour over cutlets before serving.

Reviews

[Breezytoo]

While I wanted to use veal as the recipe says, I was unable to find it in several stores I looked in, so used thin pork steaks instead. I reduced the butter to fry them in to 2 Tablespoons which was plenty and only used 1 Tablespoon after they were cooked with the lemon juice for the sauce. I also used egg substitute in place of the egg. The pork cooked up very tender and the lemony butter flavor was delicious. I'd like to make this again using veal and do another review in fairness to the recipe, so hoepfully I can eventually find some. At a Safeway store I was told the cost is so expensive that they couldn't sell it and was throwing it out, so had to discontinue selling it. They suggested the pork steaks and that's why I chose them. Thank you for posting your recipe. Made for PAC Fall 08