| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | German | Meats, German | 6 | Servings |
INGREDIENTS
| 4 | oz | Veal slices (per person), milk fed, pink in color, |
| 1/4 | Inch thick | |
| Olive oil | ||
| Lard | ||
| Salt | ||
| Flour | ||
| Beaten eggs (1 egg per two slices veal) | ||
| Fine dry bread crumbs |
INSTRUCTIONS
Trim all fat from veal. Pound each slice as thin as possible (about 1/8 inch thick). Make small vertical cuts all around the edges of the veal. Salt each slice. Dip first into a soup plate containing flour, and shake off excess; next into a soup plate of beaten egg; finally into a soup plate containing dried bread crumbs, pressing crumbs well in with the palm of your hand, then shaking off excess. Fry in deep fat, half olive oil, half melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or until heat is right when the breading ripples golden brown. Schnitzel is done and tender when a fork goes right through the meat. Serve garnished with lemon wedges and potatoes or salad as a side dish. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 - 1966] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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