So, now onto another note. Today's dish is something that my family has made numerous times before. A few members of my family have lived in Germany before, and this dish is a reminder of their stay. We will be making wiener schnitzel. For those of you who don't know what that is, wiener schnitzel is a thin piece of veal coated in breadcrumbs and then fried. There is another version of this dish that is made with pork, for those who prefer that instead of veal. Did you know that the term Wiener Schnitzel dates back as far as 1862? Wow! Okay, so now that you are aware of what we are working with, let's step into the kitchen so we can start on this scrumptious dish!
Wiener Schnitzel with Lingonberry Preserves
You will need:
- 1/2 cup all-purpose flour
- 2 eggs, beaten see savings
- 1.5 cups plain dry bread crumbs
- 4 thinly pounded veal cutlets, about 4 ounces each
- Salt
- freshly ground white pepper
- Canola oil, for frying
- Lingonberry preserves, for serving
Let's do this!
- Put the flour, eggs, and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper.
- Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs.
- Press the cutlets firmly into the bread crumbs to help the crumbs adhere.
- In a very large skillet, heat 1/2 inch of oil.
- Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2.5 to 3 minutes.
- Drain on paper towels and sprinkle with salt.
- Serve the wiener schnitzel with the lingonberry preserves.
As you can tell, I spent more time talking about this dish than we did actually preparing it. It's completely worth the rambling though. When you dig into the wiener schnitzel, you can think back to this dishes origins. It will make you feel like you are actually in Germany. Now, have a fabulous day and I will catch you on the flip side. Happy blogging to all! <3
