Wiener Schnitzel (Handwritten)

Ingredients

• 1.veal escalopes, beaten thinly with a mallet
• 2.flour, ¼ cup flour seasoned with 1 teaspoon salt, pepper, and a little dry mustard powder
• 3.fine breadcrumbs, fine; for coating
• 4.egg, beaten; for coating
• 5.oil or vegetable fat, for frying

Method

1. 1.Beat each slice of veal thinly. Mix flour with 1 teaspoon salt, pepper and a little dry mustard powder.
2. 2.Dredge each steak with the seasoned flour. Dip steak on a side plate. Dip in beaten egg and finally dip in fine breadcrumbs.
3. 3.Put on a wooden board covered with waxwrap paper. Put in fridge and dry for several hours. This step is important as it helps the breadcrumbs to stick.
4. 4.Fry lightly in hot oil or fat until cooked through and browned.
5. 5.Serve garnished with sliced boiled eggs, anchovies, lemon wedges and parsley.

Notes

• Handwritten variant. A typewritten version also appears in the collection (see wiener-schnitzel from Scan 1).
• 'Waxwrap' is South African term for cling film/plastic wrap.
• The original notes: 'Chops prepared this way are very tasty' — suggesting this crumbing technique works equally well for chops.
• No formal ingredient list in the original — quantities extracted from method.