MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Austrian Weiner Schnitzel Mit Beilagen
Categories: Beef, Breads, Citrus, Herbs
Yield: 6 servings

12 Veal boneless cutlets; 1/4"
- thick
3 lg Eggs; beaten
2 tb Milk
2 c A-P flour
2 c Breadcrumbs
Oil
Salt
Lemon wedges
Sprigs of parsley
Whole cranberry sauce

The Weiner Schnitzel mit beilagen is a thin, fried veal
or pork cutlet served with sides. Pork cutlets were the
preferred choice by Austrians but using veal cutlets in
this dish was a sign of wealth.

Use a meat tenderizer to pound each cutlet into a thin
1/8" piece of meat.

Sprinkle salt on the cutlets. Set aside.

Make an egg and milk mixture by whisking three eggs and
2 tablespoons of milk together.

Place two cups of flour in a large bowl.

In another bowl, place 2 cups of breadcrumbs.

First, coat each cutlet in flour, then coat it in the
egg mixture and finally coat it in the breadcrumbs

Pour the vegetable oil into a cast iron skillet to cover
a 1/2" of the pan and heat the oil to medium-high
heat.

Delicately place the cutlets into the hot oil, only
frying a few at a time depending on the size of the
skillet and how many cutlets can comfortably fit into
it.

When the cutlets become golden brown, remove from the
oil with a slotted spoon.

Place two cutlets onto a plate. Arrange lemon wedges,
whole cranberry sauce and a sprig of parsley over the
meat as a garnish.

Weiner schnitzel mit beilagen is traditionally served
with salads, fries or rice.

RECIPE FROM: https://nationalfoods.org

Uncle Dirty Dave's Archives

MMMMM

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September 9: National Wiener Schnitzel Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Austrian Weiner Schnitzel Mit Beilagen
Categories: Beef, Breads, Citrus, Herbs
Yield: 6 servings

12 Veal boneless cutlets; 1/4"
- thick
3 lg Eggs; beaten
2 tb Milk
2 c A-P flour
2 c Breadcrumbs
Oil
Salt
Lemon wedges
Sprigs of parsley
Whole cranberry sauce

The Weiner Schnitzel mit beilagen is a thin, fried veal
or pork cutlet served with sides. Pork cutlets were the
preferred choice by Austrians but using veal cutlets in
this dish was a sign of wealth.

Use a meat tenderizer to pound each cutlet into a thin
1/8" piece of meat.

Sprinkle salt on the cutlets. Set aside.

Make an egg and milk mixture by whisking three eggs and
2 tablespoons of milk together.

Place two cups of flour in a large bowl.

In another bowl, place 2 cups of breadcrumbs.

First, coat each cutlet in flour, then coat it in the
egg mixture and finally coat it in the breadcrumbs

Pour the vegetable oil into a cast iron skillet to cover
a 1/2" of the pan and heat the oil to medium-high
heat.

Delicately place the cutlets into the hot oil, only
frying a few at a time depending on the size of the
skillet and how many cutlets can comfortably fit into
it.

When the cutlets become golden brown, remove from the
oil with a slotted spoon.

Place two cutlets onto a plate. Arrange lemon wedges,
whole cranberry sauce and a sprig of parsley over the
meat as a garnish.

Weiner schnitzel mit beilagen is traditionally served
with salads, fries or rice.

RECIPE FROM: https://nationalfoods.org

Uncle Dirty Dave's Archives

MMMMM

... There is a plot afoot to make me think I'm paranoid!
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Hi Dave,

September 9: National Wiener Schnitzel Day

Title: Austrian Weiner Schnitzel Mit Beilagen
Categories: Beef, Breads, Citrus, Herbs
Yield: 6 servings

We've done schnitzel with turkey or chicken cutlets, both the
traditional way and in the oven. In the oven makes for less of a mess
than pan frying. Basically, prepare them the same way as you do for pan
frying. Then put them in a greased (I use non stick spray) glass pan,
spray the tops of the cutlets. Cover and bake at 350 for 15-20 (depends
on thickness) minutes. Tastes just as good as the pan fried version.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

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Ruth Haffly wrote to Dave Drum <=-

September 9: National Wiener Schnitzel Day

Title: Austrian Weiner Schnitzel Mit Beilagen
Categories: Beef, Breads, Citrus, Herbs
Yield: 6 servings

We've done schnitzel with turkey or chicken cutlets, both the
traditional way and in the oven. In the oven makes for less of a mess
than pan frying. Basically, prepare them the same way as you do for pan frying. Then put them in a greased (I use non stick spray) glass pan, spray the tops of the cutlets. Cover and bake at 350 for 15-20 (depends
on thickness) minutes. Tastes just as good as the pan fried version.

Altho the original "weiner schnitzel" was veal I've certainly been served
a lot of "cube" steaks over the years. The places/tables to do turkey,
chicken or pork do tend to label them as (whatever) schnitzel rather than trying to fake you out. And it need not be breaded although most is to
hide other liberties taken. Bv)=

Chikcken fried steak can serve as a schnitzel dish.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kathy Pitts' Chicken Fried Steak #2
Categories: Beef, Sauces, Breads
Yield: 4 Servings

4 (6 oz ea) round steaks
Flour
+=SEASONED WITH=+
Salt, pepper, garlic powder
1 lg Egg
+=BEATEN WITH=+
2 tb Water
Milk
Oil or lard for frying

I use a method of tenderising the meat passed on to me by
my father, who made great CFS. First score the exterior of
the meat with a tiny, diamond-shaped pattern (like you'd
use to score the fat on a ham, but make the diamonds only
about 1/4" (6mm) long. Do this on both sides of the meat.

Then beat the steaks very well with a meat pounder (they
should be almost falling apart). Dip first in the flour,
then in the egg, and again in the flour. For a really
crisp crust, dip again in the egg, and the flour.

Heat the oil in a large frying pan (the oil should be to a
depth of 1/4" (6mm) or so). Fry the steaks in the oil
until nicely browned. Remove and keep warm.

Drain all but 3 Tbsp of oil from the pan, being sure to
leave the crusty bits on the bottom in the pan. Add 3
Tbsp. of flour (leftover from breading the meat), and stir
to make a white roux.

Whisk in 1 1/2 to 2 cups of milk, and stir until the
mixture loses its floury taste. Season to taste with salt
and a generous amount of black pepper (the pepper flavor
is important in this dish).

Serve the gravy over the meat and with mashed potatoes.

UDD Notes: I generally serve garlic or garlic and cheese
mashed potatoes under the pepper gravy.

Kathy Pitts in Bryan, TX

Uncle Dirty Dave's Kitchen

MMMMM


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