Wiener Schnitzel Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Veal slices, (per person), milk fed, pink in color,
1/4 Inch thick: ,
Olive oil,
Lard,
Salt,
Flour,
Beaten eggs, 1 egg per two slices veal
Fine dry bread crumbs,
Directions:
Trim all fat from veal. Pound each slice as thin as possible (about
1/8 inch thick). Make small vertical cuts all around the edges of the
veal. Salt each slice. Dip first into a soup plate containing flour,
and shake off excess; next into a soup plate of beaten egg; finally
into a soup plate containing dried bread crumbs, pressing crumbs well
in with the palm of your hand, then shaking off excess. Fry in deep
fat, half olive oil, half melted lard, so hot that it smokes, for 2
to 3 minutes on each side, or until heat is right when the breading
ripples golden brown. Schnitzel is done and tender when a fork goes
right through the meat. Serve garnished with lemon wedges and
potatoes or salad as a side dish.
From: Steve Herrick Source: [Womans Day Encyclopedia of Cookery,
Vol. 1 - 1966]
Source from luhu.jp
1/8 inch thick). Make small vertical cuts all around the edges of the
veal. Salt each slice. Dip first into a soup plate containing flour,
and shake off excess; next into a soup plate of beaten egg; finally
into a soup plate containing dried bread crumbs, pressing crumbs well
in with the palm of your hand, then shaking off excess. Fry in deep
fat, half olive oil, half melted lard, so hot that it smokes, for 2
to 3 minutes on each side, or until heat is right when the breading
ripples golden brown. Schnitzel is done and tender when a fork goes
right through the meat. Serve garnished with lemon wedges and
potatoes or salad as a side dish.
From: Steve Herrick Source: [Womans Day Encyclopedia of Cookery,
Vol. 1 - 1966]
Source from luhu.jp