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Viennese Schnitzel (Veal Cutlets)
Austrian Breaded Veal Cutlets |
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2 lb. veal
4 eggs
Cooking oil
Flour
bread crumbs
salt
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The veal should be cut into fillets that are about as thick as your finger. Pound to a thin fillet. Dip both sides into flour. Mix the eggs with about a Tablespoon of oil, salt to taste and dip the fillets in this mixture to cover. Gently coat the fillets in bread crumbs to cover all the meat. (Don’t press the breadcrumbs into the coating, or the coating will come out hard). Fry in a bit of oil on medium heat for 5 minutes on each side. Serve with a nice potato salad. This is an easy meat to prepare and takes about 15 minutes to prepare. Quick and easy…what more could you ask.
For more great Austrian Recipes check out Cooking For Fun!
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Preparation Time: 15 |
Serves: 4 |
| Recipe Origin: Austria |
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Submitted by: |
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Leilani Devries
Ontario
Canada |
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| This recipe has been viewed 7177 times. |
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