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Wiener Schnitzel

From the book Tender at the Bone by
Serves 4


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


  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.

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