Path: swen.emba.uvm.edu!banzai!imci2!news.internetMCI.com!newsfeed.internetmci.com!tank.news.pipex.net!pipex!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.idiscover.co.uk From: Joel Ehrlich Newsgroups: rec.food.recipes Subject: Weiner Schnitzel (Holstein) Followup-To: poster Date: Fri, 14 Jun 1996 20:23:32 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Lines: 43 Sender: Mark Alexander Approved: Mark Alexander Message-ID: <0f6_9606131302@salata.com> Reply-To: Joel Ehrlich X-NNTP-Posting-Host: alexr.idiscover.co.uk X-Mail2News-Path: redtape.lewisham.gov.uk!alexr.idiscover.co.uk Responding to: Susan Marie Burris SB> I would really like a good authentic recipe for wiener schnitzel. SB> Every time it's made here it's just like a soggy breaded tasteless SB> mess. Something that turns out really well. Hmmm. It's actually a fairly straight forward preparation. Here's the way it goes: Wiener Schnitzel No. 535 Yields 4 Servings 1 1/2 lb Veal Cutlets 3/4 Cup Butter 4 Eggs 4 Lemon Slices 3 tsp Milk 4 Anchovies 2 tsp Cooking Oil Seasoned Flour 3/4 Cup Bread Crumbs Pound the veal down to about 1/4 inch thick. Mix the egg with the milk and cooking oil. Dip the veal cutlets into a bowl of seasoned flour and then dip quickly in the milk/oil/egg mixture. After dipping, sprinkle with the breadcrumb mixture. Brown the veal cutlets quickly, place on a rack and let dry for at least 20 minutes. Saute the cutlets in the entire quantity of butter two full minutes per side. Continue to turn and cook for a total of ten minutes. Garnish with a fried egg (a la Holstein), lemon slices and a rolled anchovy on each cutlet. Serve warm. Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!banzai!imci2!news.internetMCI.com!newsfeed.internetmci.com!news.ac.net!news.cais.net!mr.net!newshub.tc.umn.edu!newsstand.tc.umn.edu!not-for-mail From: Andrea.Bernhaupt@mh.sbg.ac.at (Andrea Bernhaupt) Newsgroups: rec.food.recipes Subject: Wiener Schnitzel Followup-To: poster Date: 18 Jun 1996 07:58:07 -0500 Organization: Computing Services, University of Salzburg Lines: 31 Sender: fineb001@maroon.tc.umn.edu Approved: fineb001@maroon.tc.umn.edu Message-ID: <4q2vp1$ocm@dwst13.wst.edvz.sbg.ac.at> Reply-To: Andrea.Bernhaupt@mh.sbg.ac.at (Andrea Bernhaupt) NNTP-Posting-Host: maroon.tc.umn.edu Wiener Schnitzel (yield: 4 servings) Ingredients: 4 veal cutlets pepper salt 1 egg flour breadcrumbs butter or oil (when you use chop cutlets take lard) Put the cutlets into a keep-fresh folio and pound them carefully (don't damage the meat! Remove the folio after pounding). Salt and pepper the cutlets. Roll them first in flour then in whisked eggs and at least in breadcrumbs. Heat the oil/butter until traces of flour thrown in cause bubbles. Fry the cutlets slowly at both sides until they are golden/brown. Serve the Wiener Schnitzel immediately. Some tips and tricks: - the taste of the schnitzel depends on the breadcrumbs: take (if possible) crumbs made from (Vienna) rolls - add some carbonated mineral water (2 - 3 spoons) to the whisked eggs - the bread-crumbed cutlet will become more crisp. -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.