Name: Wienerschnitzel For One
Yield: 1 serving
Cuisine: Austria
Ingredients: ½ cup fine bread crumbs made from day-old bread; 1 egg, lightly beaten; 3 tablespoons butter; 2 thin slices of lemon; Chopped fresh parsley; 2 thin slices of veal cut from the leg (¼ pound); 2 tablespoons all-purpose flour; Salt and freshly ground black pepper

Preparation info

1
serving

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

There are few dishes in anyone’s repertoire more easily prepared than the thin slices of veal called scaloppine by the Italians, escalopes de veau by the French, Wienerschnitzel by the Austrians, and veal scallops by us. In each country there are many versions of the basic dish. Because these thin slices may be quickly sautéed, they are ideal for summer menus.