Wiener Schnitzel

Ingredients

• 2 pounds veal from the leg
• 1 tablespoonful seasoning salt
• 1 ounce butter
• 1/2 ounce lard
• 6 anchovies
• 1/2 lemon

Method

1. 1

   Cut veal into slices, season, dip in egg, and coat with bread crumbs.

2. 2

   Fry in butter and lard until golden.

3. 3

   Garnish with capers and anchovy rolls, and serve with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 196. The excerpt below is the record exactly as published.

tablespoonful seasoning salt Put 4 thin slices of larding pork in a baking pan, 2 onions, and Ys carrot cut into slices ; lay the cutlets on top of this, add sufficient stock or broth to nearly cover them, place the pan over the fire, cook 15 minutes ; then cover the cutlets with buttered paper, set the pan in oven, bake 20 minutes ; remove the paper, baste the cut- lets frequently, and bake till done. At the same time prepare Vt peck of spinach i la crdme, arrange the cutlets on an oval-shaped warm dish, lay the outlets in a straight row on the dish, so that the end bone is underneath ; dress the spinach on each side of it Be- move the fat from the gravy, strain, and serve with the cutlets; ^mish the spiuach with hard-boiled eggs. Wiener Schnitzel. — Procure 2 pounds veal from the leg, cut it into slices Vs ^^^^ thick and 3 inches square, pare the comers round, beat lightly to flatten them, then season with 1 tablespoon- ful seasoning salt and dust with flour ; dip each cutlet into beaten egg, cover with fine bread crumbs, and pat smooth with a knife. Fifteen minutes before serving place a pan with 1 ounce butter and Ys ounce lard over the fire ; as soon as hot put in the cutlets, fry light brown and well done. Arrange them on a warm dish, lay in the center of each schnitzel Yt teaspoonful capers. Soak 6 ancho- vies

Cook this with the app: pantry check, scaling, and the assistant.