First prepared by a chef in Vienna (wiener means “Viennese”), this dish is traditionally prepared with veal, but pork or turkey can also be used. Read more about Rolf Kurandt's German Haus Restaurant in the July/August 2011 issue of Wisconsin Trails.
Rolf Kurandt's German Haus Wiener Schnitzel
Ingredients
Veal (preferred), pork or turkey thinly sliced or pounded with tenderizing mallet
Salt
Flour
Egg, beaten or cream
Plain bread crumbs
Cooking oil (olive or canola)
Fresh lemon sliced into wedges
Directions
Lightly salt the meat. Coat with flour, then dip in beaten egg or cream. Coat with bread crumbs. Sautee in cooking oil over medium-high heat until light golden brown. Serve with lemon wedge.
