Wiener Schnitzel

Ingredients

• Cut the veal into rather thin fillets
• rub these well with pepper
• rub these well with salt
• fry a golden brown in plenty of butter or lard
• squeeze of lemon juice
• garnish of fried eggs, capers, and filleted sardines

Method

1. 1

   Cut veal into thin fillets, rub with pepper and salt, dip into light batter or beaten egg yolk, then into crushed rusks.

2. 2

   Fry in butter or lard until golden brown.

3. 3

   Serve drained, sprinkled with lemon juice, and garnished with fried eggs, capers, and sardines.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

Wiener schnitzel. For these cut the veal into rather thin fillets, rub these well with pepper and salt, and dip them into a good but rather light batter (or, if pre- ferred, beaten egg yolk), then into crushed rusks {zwieback), and fry a golden brown in plenty of butter or lard. Serve well drained, sprinkled with a squeeze of lemon juice, and a garnish of fried eggs, capers, and fil letted sardine

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