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WIENER SCHNITZEL (Breaded Veal Cutlets), German

This is another recipe for Wiener Schnitzel. I have made this recipe for Wiener Schnitzel and was quite pleased with the results. I haven't tried this one yet! RH

Ingredients

• 4 6 oz. veal cutlets
• ¼ tsp, grated nutmeg
• Flour, few tablespoons
• ½ cup milk
• 3 tbsp. grated Parmesan cheese
• 6 tbsp. butter
• 1 egg, beaten
• Juice from 1 small
lemon
• 1 tsp. minced parsley
• 1 cup bread crumbs (approx.)
• salt and pepper
• parsley for garnish

Preparation Instructions

Wipe meat with damp cloth; pound very thin; dip lightly in flour. Mix cheese, 2 tbsp, flour, egg, parsley, salt, pepper, nutmeg and milk and beat until smooth. Dip floured cutlets in this batter. At this point, if you wish, you may also dip them in bread crumbs (this is optional). Cook over low heat in 4. tbsp. butter until golden and tender.

Remove cutlets to warmed serving platter and keep them hot. Heat remaining butter until darkened a little; add lemon juice. Stir and pour over cutlets. Garnish with parsley. Serves 4.

Contributed by Dr. Hans Munzer, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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