Ingredient: veal cutlets

Today, March 21st, our family honors the memory of my father on his birth date. Being of German decent, my dad always enjoyed having meals he recalled from his childhood. My mother excelled at cooking, so I can only imagine that she got the ‘taste of his memory’ perfect. A meal that dad enjoyed but was not one that came up very often at our house, was ‘wiener schnitzel’.

‘Wiener schnitzel’ is actually a geographically protected term in Germany and Austria and can only be made with veal. In researching this subject, I came across at least eleven more versions of schnitzel which still followed the preparation techniques of the original wiener schnitzel. In addition to different types of meat used, a schnitzel can be served with a topping or a filling.

As usual, I’m doing an oven-fried version instead of pan frying in oil or butter. It would be so nice if Brion and I could be sharing this meal with my Mom & Dad today.

Time slips by and life goes on,

But from our hearts your never gone,

We think about you always, we talk about you too,

WE HAVE SO MANY MEMORIES BUT WE WISH WE STILL HAD YOU.

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Wiener Schnitzel

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Rating: 5
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Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 680 gm (4 portions) veal cutlets
• 3 Tbsp Parmesan cheese, finely grated
• 2 eggs
• 1 tsp parsley, minced
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp milk
• 1/2 cup flour
• 1 cup bread crumbs, buttered
• 4 lemon slices

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients 680 gm (4 portions) veal cutlets 3 Tbsp Parmesan cheese, finely grated 2 eggs 1 tsp parsley, minced 1/4 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 2 Tbsp milk 1/2 cup flour 1 cup bread crumbs, buttered 4 lemon slices

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 425 F. Lightly oil a wire rack & place over a baking sheet.
2. Place each cutlet between two pieces of plastic wrap & pound with a meat mallet until about 1/4-inch thick.
3. In a bowl, whisk together Parmesan cheese, eggs, parsley, garlic powder, salt, pepper & milk. Place the flour in a plastic bag & buttered bread crumbs on a plate.
4. Place one cutlet at a time in the bag with flour; shake to coat. Then dip in egg mixture; covering each. Finally, dip in buttered bread crumbs, coating each side well. Place breaded cutlets onto the prepared rack.
5. Bake for 15 minutes; flip & bake for another 5 minutes. Check to be sure they are cooked. Serve with lemon slices & your choice of veggies.

Recipe Notes

• Boneless pork chops can be substituted for veal & taste excellent.