Wienerschnitzel

One of the simplest, most popular veal recipes, Wienerschnitzel (vec-nehr-shnit-zchl) takes only minutes to prepare and

2S0- cook. Serve with mashed potatoes and sautced French beans and – to drink – a well-chilled Riesling wine.

4 veal escalopes, pounded thin

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

2 eggs, lightly beaten

4 oz. fine dry breadcrumbs

4 oz. butter

1 lemon, cut into very thin slices

1 tablespoon finely chopped fresh parsley

Sprinkle the escalopes with the lemon juice and set them aside for 5 minutes. Pat them dry with kitchen paper towels. Rub the escalopes with the salt, pepper and paprika.

Pour the eggs into one shallow dish and the breadcrumbs into another. Dip the escalopes, first in the eggs then in the breadcrumbs to coat them thoroughly, shaking off any excess.

In a frying-pan large enough to take the escalopes in one layer, melt the butter over moderate heat. When the foam sub- sides, add the escalopes to the pan. Fry them for 3 to 4 minutes on each side or until they are lightly and evenly browned and cooked through.

Remove the pan from the heat and transfer the escalopes to a warmed serving dish. Garnish with the lemon slices and parsley and serve at once.

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