Except in Vienna, where boiled beef is popular,Wiener schnitzel is the favorite meat in Austria. The word schnitzel simply means “a sliver,” and thrifty cooks make their schnitzels from thin slices of pork or beef.True Wiener schnitzel, however, is a veal scallop.
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 6 to 8
Ingredients:
• 2 lb. leg of veal, cut into ¼-inch thick slices (ask the butcher to do this)
• salt and pepper
• ½ c. flour
• 3 eggs, well beaten with 3 tsp. oil (You can use an egg substitute to reduce the amount of cholesterol.)
• 2 c. fine bread crumbs
• ¾ c. vegetable oil
Ingredients for Garnish:
• 2 lemons, each cut into 4 sections
• fresh parsley sprigs
• baby tomatoes
Preparation:
1. Pound veal slices with a meat hammer until very thin (about 1/8 - inch thick), then sprinkle with salt and pepper.
2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.
3. Heat ¼ c. oil in a large skillet, then add as many veal slices as will fit.
4. Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.
5. Repeat, adding more oil as necessary, until all veal slices are browned.
This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p38'
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