Wiener SchnitzelTom and I both think it turned out well. He couldn't handle too much of the cucumbers, but I'm proud of him for trying them.
1 ½ pounds of veal cutlets
½ cup flour
1 egg, beaten
1 cup finely ground bread crumbs
Salt and pepper
6 Tablespoons butter
Pound each cutlet thin between two pieces of waxed paper.
Place flour in a flat dish or plate large enough to hold cutlet. Place beaten egg in another dish, bread crumbs in a third. Season each with salt and pepper.
Dredge cutlets in flour. Dip into beaten egg. Dip into bread crumbs until thinly but thoroughly coated. Place on waxed-paper-covered platter and place in refrigerator for about an hour.
Melt 4 tablespoons of butter in large skillet. When sizzling, brown cutlets quickly on each side until golden. Remove to platter.
Melt remaining two tablespoons butter in same pan. Squeeze lemon juice into butter, stir, and pour over cutlets.
Saturday, November 5, 2011
I had this evening off, so for dinner, I made a recipe that Wanda recommended for Weier Schnitzel. I paired it with some a family recipe for sour cucumbers.