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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Wiener Schnitzel

by Eve Brown, 3 Feb 2013


  • 1½ lbs. Veal Cutlets – thin (or slice from a good veal roast) Beat both sides, salt and let set

  • ¼ Cup flour

  • ¼ Teaspoon pepper in flour

  • 2 Eggs with milk

  • 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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Last Updated: 01 Apr 2014

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