Subject: Wiener Schnitzel
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:28:20 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's one for the ol' World Wide Recipes Groan-O-Meter, courtesy of
frequent contributor "DRSPAGHETI."
BREWSTER
My uncle was in the fertilized egg business when I was
young. He had several hundred young layers, called pullets,
and 8 or 10 roosters whose job was to fertilize the eggs.
My uncle kept records, and with any rooster or pullet that
didn't perform well, he put them into the pot and they were
replaced. Now this took an awful lot of time. So when my
uncle saw a set of eight tiny bells, that each rang a
different tone, he promptly bought them.
He glued a piece of foam rubber to each clapper shaft so
the bell would only ring when violently shaken. He hung a
bell on each rooster's neck and went and mixed a Mint
Julep.
Now he could sit on the porch and sip, all the while
filling out an efficiency report on the roosters by
listening to the different tones of the bells and marking
down each encounter.
My uncle's favorite rooster was old Brewster. A very fine
specimen, he was. One morning, Brewster's bell did not ring
at all. Uncle went to investigate. Several roosters were
chasing pullets, bells a-ringing. Brewster had his bell in
his beak so it couldn't ring. He'd sneak up on a pullet, do
his job, and walk on to the next one.
Uncle was so proud of Brewster he entered him in the county
fair. Brewster was an overnight sensation. They not only
awarded him the No Bell prize but also the Pullet Surprise.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This dish goes by many different names in many different places. It
is practically the national dish in Uruguay, where it is called
"Milanesa." Here in the US it is usually known simply as "breaded
veal cutlet," but in Germany and Austria it is "Wiener Schnitzel" (or
Wienerschnitzel) which translates roughly as "Viennese cutlet."
Wiener Schnitzel
2 lbs (1 Kg) leg of veal, cut into slices 1/4 inch (5 mm) thick
1/2 cup (125 ml) fresh lemon juice
Salt and freshly ground pepper to taste
1/2 cup (125 ml) flour
2 eggs, beaten with 2 Tbs (30 ml) water
1 cup (250 ml) bread crumbs
1+1/2 cups (375 ml) lard or vegetable oil
Lemon wedges for garnish
Capers for garnish (optional)
Anchovy fillets for garnish (optional)
Combine the veal slices and lemon juice in a non-reactive bowl and
marinate for 1 hour. Pat the cutlets dry and season with salt and
pepper. Lightly coat the cutlets with flour, then dip in the beaten
egg and coat with bread crumbs. Refrigerate for at least half an
hour, and up to several hours. Heat the lard or oil in a large heavy
skillet over high heat until the surface shimmers and add the cutlets,
2 or 3 at a time. Cook 3 to 4 minutes on each side, until golden
brown. Garnish with lemon wedges, capers and/or anchovies, if
desired, and serve immediately. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Tue Feb 01 2000 - 00:00:04 EST