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Wiener Schnitzel; Wienerschnitzel

[ VEE-nuhr SHNIHT-suhl ]

German for "Viennese cutlet," this famous Viennese dish actually originated in France. It's a veal SCALLOP that is dipped in flour, beaten egg and bread crumbs before being sautéed. Wiener schnitzel isusually garnished with lemon slices and sometimes hard-cooked egg, anchovies or capers.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Comments
Kittyb 
Oct. 18, 2009 1:03 pm
Lemon juice is a MUST. I also add a splash of vermouth in the egg wash.
 
 

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