Wiener Schnitzel

Ingredients

• Procure 2 lbs. veal from the leg
• cut it in slices 1/2 an inch thick
• and 3 inches square
• season them with 1 tablespoonful of seasoning salt
• cover with fine crumbs
• place a pan with 1 oz. butter
• and 1/2 oz. lard

Method

1. 1

   Flatten veal slices, season with salt, dust with flour, dip in egg, and cover with crumbs.

2. 2

   Fry in hot butter and lard until light brown.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 24. The excerpt below is the record exactly as published.

Wiener Schnitzel. Procure 2 lbs. veal from the leg; cut it in slices J^ an inch thick and 3 inches square ; pare the corners round ; beat lightly to flatten them ; then season them with i tablespoonful of seasoning salt and dust with flour ; dip each cutlet into ^g, cover with fine crumbs and pat smooth with a knife. Fifteen min- utes before serving place a pan with i oz. butter

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