Weiner Schnitzel Recipe

I have a Weiner Schnitzel recipe for you that will make you think your back in Austria or Germany. Before I give you it how about a little history about this dish. First of all Weiner Schnitzel is most closely associated with Austria but you'll find it throughtout Germany as well. As a matter of fact you might think it's the only thing they serve. You may find yourself getting sick of it if you visit Germany but not if it's prepared properly. It can actually trace it's roots back to northern Italy before being adopted by Austria and Germany.

Here's my recipe

This recipe is for 4 veal escalopes of average size. The first step is to put together the ingrediants for the breading. Quantities don't matter much here. You'll need:

1-2 cups of flour

2 eggs

some finally crushed breadcrumbs

a pinch of salt

oil but lard is the preffered method in Germany and Austria

Make sure you pound and flatten the veal. To avoid splatter cover them with plastic wrap before pounding.

To bread the veal cover them in flour first and then in the egg, put the crumbs on last. When the breading is done place them in the pan of hot oil or lard, make sure you have enough oil.

They are finished when the crumbs turn to a golden brown. Serve them with whatever you like. The Germans like some cranberry sauce with them and roasted potatoes.

You can substiute the veal with chicken or pork but remember it's not Weiner Schnitzel. Good luck with my Weiner Schnitzel recipe.

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