"Wiener" means Viennese (from Vienna) in German. As the name suggests, the Austrians are accredited with the creation of the Wiener Schnitzel. The Wiener Schnitzel, by definition, is made with veal. However, today many people will make "Schnitzel" using different meats ( I would sometimes use turkey or chicken breast) while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried to golden brown).
4 –4 oz. each, pieces of veal escallops
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup flour
1/4 cup milk
3/4 cup bread crumbs
Oil for frying
Directions:Cover veal escallops with plastic wrap, and pound each piece with a mallet until the meat is about of a 1/4 of an inch thick.
Lightly season each escallop with salt and pepper.
Place flour in one shallow bowl. In a separate bowl, whisk together egg and milk.
Place breadcrumbs into a third bowl.
Dip escallops into the flour mixture first until well coated on bothe sides; dip into egg mixture, then dip into bread crumbs to coat well. Shake off the excess.
Place oil in a frying pan (about one inch) cook for 3-4 minutes on each side.
Remove to a paper towel lined dish. Serve hot.
TIP. Traditionally Schnitzel is served with pan fried potatoes ( or mashed potatoes) and slices of lemon. We also like it with rice and pickled red peppers or dill pickles.
Leia’s Culinary Treasures