Authentic Weiner Schnitzel



This dish originated in Vienna, Austria, and soon became a popular dish in Germany, as well.

You can either use the recipe below to make Weiner Schnitzel yourself or ask your butcher for the veal already crumbed. Either way, this is a quick and healthy meal for the whole family, and is great with salad or vegetables.

Ingredients
700g veal pounded until very thin (tell your butcher what you're cooking and he'll give you the correct cut)
Flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon finely chopped parsley
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons milk
1 cup fresh breadcrumbs
6 tablespoons butter
4 slices lemon
1 teaspoon olive oil (preferably light) for frying
1 tablespoon butter for frying

Instructions
Coat veal with flour.
Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk.
Dip veal into this batter, coat with crumbs and refrigerate for 1 hour.
Melt butter with olive oil in a frying pan and heat until just bubbling.
Cook breaded veal until golden brown on both sides.
Pour pan juices over veal and serve with lemon slices.

For your interest:
Jaeger Schnitzel has a brown mushroom sauce.

Schnitzel a la Holstein has a sunny side up egg over it.

Puszta Schnitzel has a melange of peppers and onions served over the cutlet.

Compliments of your friendly Independent Butcher shop