Wienerschnitzel

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            FOOD FUNNY
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Thanks again to Rosemary Zwick for this one:

While working at a pizza parlor I observed a man ordering a small
pizza to go. He appeared to be alone and the cook asked him if
he would like it cut into 4 pieces or 6. He thought about it for some
time before responding. "Just cut it into 4 pieces - I don't think I'm
hungry enough to eat 6 pieces."

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            TODAY'S RECIPE
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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 "Wienerschnitzel" (or
Wiener Schnitzel) which translates roughly as "Viennese cutlet." It
is best when made with veal, but beef, pork, and chicken are almost
as good, even if they aren't as authentic.

Wienerschnitzel

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
6 Tbs (90 ml) lard, butter, or vegetable oil
Lemon wedges for garnish

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, or up to several hours. Heat the lard 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 and serve immediately. Serves 4 to 6.
Received on Thu Nov 16 04:08:51 2006