Veal Cutlet, Vienna Style (Weiner Schnitzel)
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 lbs veal cut for schnitzel
juice 2 lemons
2 tbsp water
1 cp fine dry bread crumbs
1/4 cp flour
1/2 lb butter
12 anchovy fillets
1 lemon, quartered
1 - Have meat dealer cut veal for schnitzel. That is across the grain on a slight slant, about 1/8 to 1/4 inch thick.
2 - Place slices between 2 or 3 thicknesses waxed paper.
3 - Pound with wooden mallet until thinned down to about 1/16 inch thick.
4 - Place veal in shallow dish.
5 - Cover with lemon juice.
6 - Sprinkle slightly with paprika.
7 - Let marinate about 1 hour.
8 - Turn meat several times while marinating.
9 - Beat eggs.
10 - Add water.
11 - Drain veal.
12 - Dip lightly into egg, then into crumbs and flour.
13 - Let stand 20 minutes to dry.
14 - Melt 12 tbsp butter in small saucepan.
15 - Mix with mashed and chopped anchovies.
16 - Keep this sauce hot.
17 - Melt remaining 4 tbsp butter in skillet.
18 - When hot, reduce heat.
19 - Add veal.
20 - Saute 1 1/2 minutes.
21 - Use pancake turner and turn veal as soon as golden brown and saute other side 1 1/2 minutes.
22 - Schnitzel is done when both sides are browned.
23 - Remove to hot serving platter.
24 - Sprinkle lightly with lemon juice.
25 - Pour hot anchovy butter over.
26 - Serve at once with garnish of lemon quarter.
Makes 4 servings.
Add 1 fried egg per portion and it becomes Weiner Schnitzel
Holstein. I like mine plain.