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Wiener
Schnitzel
by Eve Brown, 3 Feb 2013
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1½
lbs. Veal Cutlets – thin (or
slice from a good veal roast) Beat
both sides, salt and let set
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¼ Cup flour
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¼ Teaspoon pepper in
flour
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2 Eggs with milk
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1 Cup fine breadcrumbs
with ¼ teaspoon paprika
Dip
cutlets in flour mixture to egg mixture to crumb
mixture.
Fry on low setting in a light oil.
Turn once
and then set aside but keep warm.
NOTE:
I have used turkey cutlets in place of veal—it comes out
pretty decent—but, of course, the real deal is the best.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 3 Feb 2013]
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