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         Title: Austrian Weiner Schnitzel Mit Beilagen   
    Categories: Beef, Breads, Citrus, Herbs   
         Yield: 6 servings   
       
        12    Veal boneless cutlets; 1/4"   
              - thick   
         3 lg Eggs; beaten   
         2 tb Milk   
         2 c  A-P flour   
         2 c  Breadcrumbs   
              Oil   
              Salt   
              Lemon wedges   
              Sprigs of parsley   
              Whole cranberry sauce   
       
     The Weiner Schnitzel mit beilagen is a thin, fried veal   
     or pork cutlet served with sides. Pork cutlets were the   
     preferred choice by Austrians but using veal cutlets in   
     this dish was a sign of wealth.   
        
     Use a meat tenderizer to pound each cutlet into a thin   
     1/8" piece of meat.   
        
     Sprinkle salt on the cutlets. Set aside.   
        
     Make an egg and milk mixture by whisking three eggs and   
     2 tablespoons of milk together.   
        
     Place two cups of flour in a large bowl.   
        
     In another bowl, place 2 cups of breadcrumbs.   
        
     First, coat each cutlet in flour, then coat it in the   
     egg mixture and finally coat it in the breadcrumbs   
        
     Pour the vegetable oil into a cast iron skillet to cover   
     a 1/2" of the pan and heat the oil to medium-high   
     heat.   
        
     Delicately place the cutlets into the hot oil, only   
     frying a few at a time depending on the size of the   
     skillet and how many cutlets can comfortably fit into   
     it.   
        
     When the cutlets become golden brown, remove from the   
     oil with a slotted spoon.   
        
     Place two cutlets onto a plate. Arrange lemon wedges,   
     whole cranberry sauce and a sprig of parsley over the   
     meat as a garnish.   
        
     Weiner schnitzel mit beilagen is traditionally served   
     with salads, fries or rice.   
        
     RECIPE FROM: https://nationalfoods.org   
        
     Uncle Dirty Dave's Archives   
       
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