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Wiener Schnitzel

Despite the name, this classic German dish has nothing to do with hot dogs. It’s named for Vienna, where the dish was originally developed. The old Kolb’s specialized in variations on Wiener schnitzel, topped with everything from crabmeat to a fried egg. This recipe is for the basic item from which all these dishes start. It resembles other dishes found across America, notably panneed veal and chicken-fried steak.

Panneed veal is the Creole version of Wiener schnitzel.

Panneed veal is the Creole version of Wiener schnitzel.

  • 8 slices baby white veal, 2 oz. each
  • Flour
  • Salt and white pepper
  • 2 beaten eggs
  • 1/2 cup buttermilk
  • Bread crumbs
  • 1/4 stick butter or 1/2 cup vegetable oil

1. With the flat side of a meat mallet, pound out the veal until it’s about twice its original size. Dredge through flour, sprinkle on salt and pepper.

2. Combine beaten egg and buttermilk, and pass veal through the mixture. Coat veal with bread crumbs and pound lightly to make crumbs stick.

3. Heat butter or oil as hot as you can get it, and saute veal slices until golden brown on each side–about one minute on each side. Serve with potato pancakes and lemon wedges.

Serves four.

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