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  • Weiner Schnitzel

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    Julia M. Pandl
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    Veal can be sliced at the grocery store, or you can have the butcher cut them for you. Pound veal pieces until they're about about 1 / 2 inch thick. Lightly season bread crumbs with seasoning salt and fresh ground pepper. Fry veal until golden brown, 4-5 minutes per side. Serve with red cabbage, spaetzle, or mashed potatoes. Fried egg (a la Holstein) optional. Garnish with parsley, capers, and lemon.

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    Veal can be sliced at the grocery store, or you can have the butcher cut them for you. Pound veal pieces until they're about about 1 / 2 inch thick. Lightly season bread crumbs with seasoning salt and fresh ground pepper. Fry veal until golden brown, 4-5 minutes per side. Serve with red cabbage, spaetzle, or mashed potatoes. Fried egg (a la Holstein) optional. Garnish with parsley, capers, and lemon.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    17 views1 page

    Weiner Schnitzel

    Uploaded by

    Julia M. Pandl
    Veal can be sliced at the grocery store, or you can have the butcher cut them for you. Pound veal pieces until they're about about 1 / 2 inch thick. Lightly season bread crumbs with seasoning salt and fresh ground pepper. Fry veal until golden brown, 4-5 minutes per side. Serve with red cabbage, spaetzle, or mashed potatoes. Fried egg (a la Holstein) optional. Garnish with parsley, capers, and lemon.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Weiner

    Schnitzel

    Ingredients! ! 8-4 Ounce Slices Veal (You can nd them sliced at the grocery store, or you can have the butcher cut them for you).! 1 Cup All-Purpose Flour! 4 Eggs! 1 Tablespoon Olive Oil! Salt and Pepper To Taste! 4 Cups Bread Crumbs! 2 Tablespoons Olive Oil! !

    Serves 4! ! Lay plastic wrap or parchment paper on at! surface, and place veal pieces on top. Cover ! with another piece of plastic wrap or parchment.! Gently pound veal pieces until theyre about about inch thick. ! ! Beat eggs with oil, salt and pepper. Lightly season bread crumbs with Seasoned Salt and fresh ground pepper. Dredge veal in our, coat with egg mixture, then coat with bread crumbs. ! ! Heat oil (one tablespoon at a time) over medium-high heat in a heavy bottom saut pan. Fry veal until golden brown, 4-5 minutes per side. ! ! Serve with red cabbage, spaetzle, or mashed potatoes. Fried egg (a la Holstein) optional. Garnish with parsley, capers, and lemon.! ! Plate: 12 Inch, Undecorated, $13.59/Each!

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