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Eat like a German - German Recipe:
Wienerschnitzel (2)
Wienerschnitzel (2)
Wienerschnitzel
[ source: Wikipedia]

Serves: 6 people

Prep time:
Cook time:
Total time:

Wiener Schnitzel (Wiener Schnitzel in German, where Schnitzel means a cutlet without bones) is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter.

While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original. In Austria, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term Wiener Schnitzel itself dates to at least 1862.

[ source: wikipedia ]

Ingredients:

  • 1 1/2 lbs. veal cutlets
  • flour
  • 3 tbsp. grated Parmesan cheese
  • 2 eggs
  • 1 tsp. minced parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. milk
  • 1 cup fresh breadcrumbs
  • 6 tbsp. butter
  • 4 slices lemon


GermanDeli.com - German Food Store


Procedure:

Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Dip meat into flour and coat.

Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.




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