Wiener Schnitzel

Recipe by Anne Edgell
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    veal cutlets (1 cm thick (top round of beef will do))
  • 12
    bunch parsley
  • 1 -2
    egg, lightly beaten
  • to taste dry breadcrumbs
  • to taste flour
  • to taste oil (for frying)
  • salt and pepper

DIRECTIONS

  • Tenderize meat between 2 sheets of wax paper (or have butcher do it for you), pat with salt and pepper.
  • Dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs.
  • Brown meat in hot fat on both sides till golden brown.
  • Place briefly on paper towel to absorb excess fat. Serve each Schnitzel with a wedge of lemon and parsley sprigs.
  • Serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.