How to make Wienerschnitzel.

The Original Wiener Schnitzel

For the traditional Wiener Schnitzel, the Viennese normally use veal, and lard to fry it.

Recipe for four people:

four veal cutlets of about 5 ounces (120 grams) each
for the breading:
flour
eggs
breadcrumbs
salt
lard for frying

For the breading: Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Turn the meat first in the flour, then in the egg and finally in the breadcrumbs.

Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry them in hot fat on both sides. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do`not touch the bottom.

Cook until they are the desired “browness”—about like fried chicken.

Serve with fried potatos, some lemon wedges and some other condiments such as “knoblauchessig” (garlic vinegar). I don’t know if Austrians really eat this on their Wienerschnitzel or not, but I tried it and liked it.

This shit rocks and some day, when the lady-folk aren’t around, or at least the ones who don’t dig the flesh, we should make this.

If you’re on weight watchers, this is about 400 points.

That is all.

This shit rocks and some day, when the lady-folk aren’t around, or at least the ones who don’t dig the flesh, we should make this.

If you’re on weight watchers, this is about 400 points.

That is all.