Regardless of the name, this classic German dish is not related to hotdogs. It’s named for Vienna, in which the dish was initially developed. That old Kolb’s focused on variations on Weiner schnitzel, capped with everything else from crabmeat to some fried egg. This recipe is perfect for the fundamental item that each one of these dishes start.
1. Using the flat side of the meat hammer, pound the veal until it’s about two times its original size. Dredge through flour, sprinkle on pepper and salt.
2. Combine beaten egg and buttermilk, and pass veal with the mixture. Coat veal with bread crumbs and pound gently to create crumbs stick.
3. Heat butter or oil as hot as possible it, and saute veal slices until golden brown on every sideabout about a minute on every side. Serve with potato pancakes and lemon wedges.
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