Anybody like wiener schnitzel?!

I always thought that Wiener Schnitzel was veal, that's why I don't eat it.

I'd feel like a mass murderer!!!

Wiener schnitzel


6 veal schnitzels (about 160 gm each)
75 gm plain flour
2 eggs, lightly beaten
200 gm fresh fine breadcrumbs
60 gm butter or lard, coarsely chopped
To serve: lemon wedges

Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside.
Heat a large frying pan over medium-high heat, add half the butter, when foaming add half the schnitzel and cook, turning once, until golden and cooked through (3-5 minutes). Transfer to a plate and keep warm. Wipe pan clean with absorbent paper, then repeat with remaining butter and schnitzel. Serve immediately lemon wedges.
The bread crumbs should be fresh and unseasoned. You can easily make bread crumbs from dried bread. Put the bread in a food processor to finely grate the bread.
The veal cutlets should be pounded thin. This helps to tenderize the meat. Season both sides of the meat with salt and pepper.

Thats how my gran taught me..my mum fed me and how I make them.

Wiener Schnitzel is an easy dish to prepare, if you're new to German cuisine. It's easy to make and delicious, too.

Things You'll Need:

* 4 slices veal cutlet
* Salt
* Pepper
* 1/2 cup butter
* 1 Tbsp. flour
* 1 beaten egg
* 1/2 cup bread crumbs

Instructions
1. Pound veal cutlets, one at a time, between two pieces of plastic wrap until they become very thin. Season each with as much salt and pepper as you like.
2. Melt the butter in a frying pan over low heat.
3. Dip each veal cutlet in flour, egg and bread crumbs. Fry them until they turn golden, about two minutes per side.
4. Serve Wiener Schnitzel with sp?tzle, a hearty German potato salad, or both.
GH****************************
How to make authentic Wiener Schnitzel The real Wiener Schnitzel comes originally from Austria and it is a cutlet without bones. Eat it as a main entree or cold as a sandwich. Enjoy this traditional German recipe!

Things You'll Need:

* this is for 2 persons
* 2 pieces veal or pork
* 1 egg
* flour
* salt, pepper
* bread crumbs
* lemon, parsley
* oil, lard or butter to fry the meat
* kitchen paper

Instructions
1.It must be veal, very thin but not too much let's say about mm 4 - 5 thin. Don't think it is that easy - you should not use the regular bread crumbs - this is fatal!
Panade (this is the German word for the bread crumbs):
You need real bread crumbs which are made out of older bread. You would use dry (so older) buns and grate them into fine bread crumbs. They have to be very dry and of course should be still eatable.
2.The panade is very important - it's like a ritual:
Salt the Schnitzel on both sides, turn them in flour and beat softly to the remaining flour from them. There should be only a very thin layer of flour on the meat.
Beat an egg and turn both sides of the Schnitzel in it, let it drip and turn it right away on both sides in the bread crumbs.
Press them slightly so the crumbs are not sticking too much on the Schnitzel.
Bake them right away, if you don't do this they will get moist which means the panade is ruined.
The best would be to bake them in organic lard (old Austrian school), whatever you use, the meat has to swim in it.
Turn them while baking, rattle the pan several times so that the lard is being in contact with the upper side of the panade.
The secret is that the panade should not be sticking along the meat. Test: It should be able to push a flat knife through meat and panade.
After being baked in lard you would roll it in foamy and fresh butter (adds the authentic taste).
Put the Schnitzel on kitchen paper so that all the lard/oil/butter is being soaked from the meat.
Never ever have it in a sauce - this is like a crime! You serve it always with a little bunch of parsley and a slice of lemon. That's all. Are you ready to try it out?
3. Drip lemon juice over the meat.
Best side dishes are butter lettuce and mashed potatoes or French fries (a potato dish is the best combination).Guten Appetit!

Tips & Warnings
* Never put it into a sauce
*Never get it too greasy, when baking you can always add more lard or butter
*The meat slices have to be really thin
http://www.ehow.com/how_2054141_make-wie…
http://www.ehow.com/how_4916990_make-aut…
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It's traditionally made from Veal. Check out recipes on the internet for the best recipes.