Path: swen.emba.uvm.edu!news.cs.utah.edu!news.cc.utah.edu!xmission!arclight.uoregon.edu!wnfeed!worldnet.att.net!207.22.81.9!europa.clark.net!208.134.241.18!newsfeed.internetmci.com!192.48.96.123!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: regina & herbert Newsgroups: rec.food.recipes Subject: Wiener Schnitzel Followup-To: rec.food.cooking Date: 15 Sep 1997 22:18:54 -0600 Organization: indigo.ie Lines: 35 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <341586CE.2F78CFBC@indigo.ie> Reply-To: regina & herbert NNTP-Posting-Host: mack.rt66.com Wiener Schnitzel (a 100% Austrian dish) The original Wiener Schnitzel is made from calf veal cutlet (a restaurant must use calf for a 'wiener schnitzel' by law in Austria) however, many people use pork or turkey veal (cut finger-thick across-fibres) plain flour bread crumbs egg butter Prepare 1 plate with flour, 1 plate with forked egg, 1 plate with breadcrumbs With the schnitzel hammer flatten out the schnitzels a bit but not too much. Put the meat first into the flour and turn around so that it becomes white-ish, then pull both sides through the egg, at last lay it into the breadcrumbs which will now easily stick to it. Fry it in a pan with plenty of butter. (Many restaurants just drop it into the deep fryer but that is not as good as using real butter) Serve with a slice of lemon and either rice or some small parsley-potatoes and lager beer. Potato salad goes well with it, too especially when bringing it along cold to a pick nick. herb mutant.brew@indigo.ie ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.