Wienerschnitzel                                                   From The Cooking of Vienna’s Empire, Time-Life, 1968.

(Viennese Cutlets)


To serve 4


2 lbs. leg of veal, cut into thin slices ¼ inch thick

1 cup fresh lemon juice


Freshly ground black pepper

2 eggs

2 tablespoons water

¼ cup flour

1 cup fine unseasoned bread crumbs

1 ½ cups lard


In a glass, stainless steel or enameled baking dish, marinate the cutlets in lemon juice for 1 hour.  Pat them dry with paper towels, sprinkle them liberally on both sides with salt and pepper, dip them in the beaten eggs and water, then dip them in flour and shake off the excess.  Finally, dip them in bread crumbs.  Gently shake any excess off bread crumbs from the cutlets and refrigerate for at least 20 minutes.


Heat the lard in a heavy 12-inch skillet until a light haze forms over it, then add the cutlets.  Cook over medium heat 3 to 4 minutes on each side, or until they are brown, using tongs to turn them.  Serve immediately, garnished with lemon wedges to squeeze over them.


P.S.  I use thin pork cutlets that have been tenderized twice…Germans call the pork version Schweineschnitzel but it is the same.  I also  marinate them overnight for the best tenderizing.  I do not use lard but rather vegetable oil or melted Crisco.  I serve them with German fried potatoes, Rotkohl (German style red cabbage), and a really good European style hard yeast roll…….crunchy on the outside but yeasty on the inside.  Fresh butter too!  Do NOT use Italian flavored bread crumbs either; Vienna is north of the Italian Alps!!