Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Wiener Schnitzel

From the book Tender at the Bone by
Serves 4

Ingredients

lb. veal cutlets
½ cup flour
1 egg, beaten
1 cup finely ground breadcrumbs
~ Salt and pepper to taste
6 Tbsp. butter
1 lemon

Steps

  1. Pound each cutlet thin between two pieces of waxed paper.
  2. Place the flour in a flat dish or plate large enough to hold a cutlet. Place the beaten egg in another dish and the breadcrumbs in a third dish. Season each with salt and pepper.
  3. Dredge the cutlets in the flour, then dip them in the beaten egg and then into the breadcrumbs until thinly but thoroughly coated. Place each coated cutlet on a waxed-paper-covered platter and place in the refrigerator for about an hour.
  4. Melt 4 Tablespoons butter in a large skillet. When sizzling, brown the cutlets quickly on each side until golden. Remove to a platter.
  5. Melt the remaining 2 Tablespoons butter in the skillet. Squeeze the lemon into the butter, stir, and pour over the cutlets.

Related article: The accidental foodie

This content is from the book Tender at the Bone by Ruth Reichl.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice