Subj : 9/9 Weiner Schnitzel - 5
To   : All
From : Dave Drum
Date : Mon Sep 08 2025 04:42:59

September 9: National Wiener Schnitzel Day
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Austrian Weiner Schnitzel Mit Beilagen
 Categories: Beef, Breads, Citrus, Herbs
      Yield: 6 servings
 
     12    Veal boneless cutlets; 1/4"
           - thick
      3 lg Eggs; beaten
      2 tb Milk
      2 c  A-P flour
      2 c  Breadcrumbs
           Oil
           Salt
           Lemon wedges
           Sprigs of parsley
           Whole cranberry sauce
 
  The Weiner Schnitzel mit beilagen is a thin, fried veal
  or pork cutlet served with sides. Pork cutlets were the
  preferred choice by Austrians but using veal cutlets in
  this dish was a sign of wealth.
  
  Use a meat tenderizer to pound each cutlet into a thin
  1/8" piece of meat.
  
  Sprinkle salt on the cutlets. Set aside.
  
  Make an egg and milk mixture by whisking three eggs and
  2 tablespoons of milk together.
  
  Place two cups of flour in a large bowl.
  
  In another bowl, place 2 cups of breadcrumbs.
  
  First, coat each cutlet in flour, then coat it in the
  egg mixture and finally coat it in the breadcrumbs
  
  Pour the vegetable oil into a cast iron skillet to cover
  a 1/2" of the pan and heat the oil to medium-high
  heat.
  
  Delicately place the cutlets into the hot oil, only
  frying a few at a time depending on the size of the
  skillet and how many cutlets can comfortably fit into
  it.
  
  When the cutlets become golden brown, remove from the
  oil with a slotted spoon.
  
  Place two cutlets onto a plate. Arrange lemon wedges,
  whole cranberry sauce and a sprig of parsley over the
  meat as a garnish.
  
  Weiner schnitzel mit beilagen is traditionally served
  with salads, fries or rice.
  
  RECIPE FROM: https://nationalfoods.org
  
  Uncle Dirty Dave's Archives
 
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