Veal Cutlets Vienna, Wiener Schnitzel
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INGREDIENTS 3 very thin slices leg of young veal
Salt, pepper, and flour
2 whole eggs, beaten
Sifted, dry bread crumbs
Vegetable shortening
2 chopped hard-boiled eggs
6 very thin slices of lemon, pared
6 rolled anchovies with capers
12 slices pickled beets
ParsleyThis famous Viennese dish can be made or runined by your choice of meat at the butcher shop. The veal must be pale in color, and the cutlets cut from the leg in the thinnest manner possible. Once home, place each cutlet between 2 pieces of wax papper and pound until it flattens out. Cut each cutlet into individual portions, two to each cutlet.
Salt, pepper, and scatter each with a little flour. Beat 2 whole eggs in a soup plate just long enough to be combined. Take each cutlet at one end and drag through the beaten egg, first on one side, then the other. Place on a board lightly scattered with sifted, dry bread crumbs. Scatter more bread crumbs over cutlets, pat them in, and proceed in this manner until all are prepared. Let them stand while heating the shortening.
Melt enough vegetable shortening in largest skillet so that it is approximately 1-inch deep. Do not add the cutlets until the fat is smoking hot. Then fry them no more than 1 minute on each side. Drain on paper towels on both sides. Place on a very hot platter and garnish with 2 chopped hard-boiled eggs, 6 very thin slices of pared lemon, 6 rolled anchovies with capers, 12 slices of pickled beets, and sprigs of parsley. Serve at once.
Makes 6 servings
NOTE: This fine Old World dish requires only a few words of warning:
1. Young veal, cut very thin, then flattened.
2. Crumbs, well sifted. Big crumbs make a lumpy, thick crust. Scattering must be smooth and delicate.
3. Fat must be hot enough to fry quickly - remember they are very thin but must still be kept juicy. If you have 2 large skillets, so much the better - fry the cutlets all at one time; it is bad for them to stand and wait.
4. No matter what you do, never keep them hot in the oven - this dries them out, and that is disastrous!
Remember these few things, and proceed with all the confidence of an accomplished Viennese chef!