Wiener Schnitzel
The first time I had this delicate classic German veal cutlet was with my brother, who took me to The Castle Tavern – back then a landmark restaurant on Greenwood Lake. Our friend since grammar school and son of the original owners, Frank Dieber, had taken over the family business and was cooking that night. This dish was superb and made me a fan of German cuisine ever since.
Ingredients
- Veal (quantity based on number of guests; make into thin cutlets)
Marinade
- 2 tbsp Lemon Juice
- ¼ cup White German Wine (or any white wine you have on hand)
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Onion Powder
Coating
- ¼ cup Flour
- 1 pinch Salt
- 2 Eggs Beaten
- 1 cup Breadcrumbs
- 2 tbsp Dried Parsley Flakes
- ½ tsp Onion Powder
- 1 pinch Additional Salt
Cook
- 2 tbsp Olive Oil
- ¼ stick Butter
Instructions
- Make Veal into thin cutlets.
Marinade
- Mix together Lemon Juice, White German Wine, Salt, Black Pepper and Onion Powder and marinate Veal for 30 minutes.
Coating
- Season Flour with Pinch of Salt and dip marinated cutlet in Flour.
- Dip floured cutlet in Beaten Eggs.
- Season Breadcrumbs with Dried Parsley Flakes, Onion Powder and Additional Salt. Dip egg-coated cutlet in breadcrumb mixture.
Cook
- Fry cutlets in Olive Oil and Butter for 3-4 minutes on each side or until golden brown.
