Wiener Schnitzel

Ingredients

• a leg of veal
• salt
• pepper
• flour
• beaten eggs
• bread crumbs
• melted butter
• a thin slice of lemon
• a fillet of anchovy
• capers

Method

1. 1

   Cut from a leg of veal some cutlets; season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs.

2. 2

   Fry the cutlets in melted butter on both sides until yellow and well done.

3. 3

   Dish up on a platter with tomato sauce, a slice of lemon, and a ring of anchovy filled with capers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 24. The excerpt below is the record exactly as published.

Wiener schnitzel Spaghetti Milanaise Terrine de foie gras, cold Lettuce salad Nesselrode pudding Cakes Coffee Eggs Benedict. Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce. Wiener Schnitzel. Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers

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