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WIENER SCHNITZEL (Breaded Veal Steak), German / Austrian

Wiener Schnitzel is actually a Viennese (from Vienna) specialty and literally means Viennese Cutlet. Vienna in German is Wien. Though the Germans eat plenty of Wiener Schnitzel, they do not make it nearly as well as they do in Vienna. If you want a real treat, and should find yourself in Vienna, go to a "Heuriger" (Type of winery/restaurant they have there). The Wienerschniztel I had when I was there was really thin, and covered an entire oval plate! It is pounded out from a regular cut, and melts in your mouth! I made the Wiener Schnitzel shown below, but it is not nearly as nice looking as the one in Vienna. It'll do though, and it tasted good!

Ingredients

• 4 veal steaks (thin, large, no bones)
• Bread crumbs
• 1 lemon
• 1 egg
• Salt and pepper
• 2 tbsp. milk
• Shortening
• Some flour

Preparation Instructions

Wash, salt and pepper the steaks (pounded thin). Dredge in flour. Mix egg and milk, dip floured steaks in this mixture. Turn steaks in bread crumbs on all sides. Heat shortening in frying pan (at least 3 tbsp). Fry quickly on both sides. Serve with lemon slices and pickles. Serves 4.

Contributed by Mrs. Anna Munzer, 1950

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