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Title: Austrian Weiner Schnitzel Mit Beilagen
Categories: Beef, Breads, Citrus, Herbs
Yield: 6 servings

12 Veal boneless cutlets; 1/4"
- thick
3 lg Eggs; beaten
2 tb Milk
2 c A-P flour
2 c Breadcrumbs
Oil
Salt
Lemon wedges
Sprigs of parsley
Whole cranberry sauce

The Weiner Schnitzel mit beilagen is a thin, fried veal
or pork cutlet served with sides. Pork cutlets were the
preferred choice by Austrians but using veal cutlets in
this dish was a sign of wealth.

Use a meat tenderizer to pound each cutlet into a thin
1/8" piece of meat.

Sprinkle salt on the cutlets. Set aside.

Make an egg and milk mixture by whisking three eggs and
2 tablespoons of milk together.

Place two cups of flour in a large bowl.

In another bowl, place 2 cups of breadcrumbs.

First, coat each cutlet in flour, then coat it in the
egg mixture and finally coat it in the breadcrumbs

Pour the vegetable oil into a cast iron skillet to cover
a 1/2" of the pan and heat the oil to medium-high
heat.

Delicately place the cutlets into the hot oil, only
frying a few at a time depending on the size of the
skillet and how many cutlets can comfortably fit into
it.

When the cutlets become golden brown, remove from the
oil with a slotted spoon.

Place two cutlets onto a plate. Arrange lemon wedges,
whole cranberry sauce and a sprig of parsley over the
meat as a garnish.

Weiner schnitzel mit beilagen is traditionally served
with salads, fries or rice.

RECIPE FROM: https://nationalfoods.org

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