| | Weiner Schenitzel (Austria) 1 1/2 pound of veal cutlet, 1/4 inch thick
seasoned flour
1 egg, slightly beaten with 1 tablespoon of water
fine dry crumbs
2 tablespoons of bacon fat
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Cut the veal into 6 pieces, wipe with cloth. Dip the veal in seasoned flour, then in egg, roll in crumbs. Saute the veal in hot bacon fat for 3 minutes on each side. Serve on hot platter, garnish with sliced lemon and minced parsley. Yield 6 servings. |
