Wiener Schnitzel
Unknown · c. 1980 · typewriter
30 min prep · 20 min cook
vealschnitzelclassicfried
Ingredients
- 1.veal steaks, thinly beaten
- 2.flour
- 3.salt
- 4.pepper
- 5.mustard powder
- 6.egg, beaten
- 7.breadcrumbs
- 8.oil, for frying
- 9.hard boiled eggs, sliced, to garnish
- 10.anchovy fillets, to garnish
- 11.lemon, cut into wedges, to garnish
- 12.fresh parsley, to garnish
Method
- 1.Beat each slice of veal thinly.
- 2.Mix ¼ cup flour to 1 teaspoon salt and a little mustard. Use ¼ cup flour to 1 teaspoon salt.
- 3.Dredge each steak with the flour.
- 4.Beat in with the side of a plate.
- 5.Dip steak in beaten egg and finally dip in dry breadcrumbs.
- 6.Cover a wooden board with waxed paper.
- 7.Put in fridge and dry for several hours. This step is important as it helps the breadcrumbs to stick.
- 8.Fry lightly in oil until cooked through.
- 9.Serve garnished with sliced hardboiled egg, anchovies, lemon wedges and parsley.
Notes
- Recipe has no formal quantities — veal steaks are the main ingredient with amounts left to cook's discretion.
- 'Chops prepared this way are very tasty' — note in original suggests this also works well with veal chops.
- Refrigerating the crumbed steaks for several hours before frying is important — it helps the crumb adhere during cooking.
- Source: page 23 of Adobe Scan 24 Feb 2026.pdf.