Wiener Schnitzel

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

In old vienna, veal was cut thin and pounded thinner, then floured, egged and crumbed, and flash-fried into crisp discs. When German and Austrian survivors of the holocaust reached Israel they made the schnitzel with what was available in the new land: Turkey, chicken and even aubergine. This is the original veal.

Ingredients

  • 4 veal escalopes (US scallops), 175g/6oz each
  • 75 g/3 oz/

Method

  1. Place the veal escalopes in between 2 sheets of dampened plastic, clear film (plastic wrap) or greaseproof (waxed) paper and flatten with a meat mallet or rolling pin until half as large again. Press a little ground white pepper into both sides of the escalopes.