Recipe of the Month

The following recipe is taken from the PTF (Parent-Teacher Forum) Cookbook Grow/Harvest/Cook/Share 2017.

Traditional Wiener Schnitzel


  • 4 veal escalopes
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 c all-purpose flour
  • 2 eggs
  • 1 c dry bread crumbs
  • 6 T butter
  • 4 slices lemon
  • Fresh parsley

Place each veal escalope between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Season with salt and pepper. Dip in flour to coat.

In a medium bowl, beat the eggs with a fork. Place the bread crumbs on a plate. Dip each escalope into the egg mixture, then dredge it in the bread crumbs to coat.

Melt plenty of butter in a large skillet over medium heat. Fry the breaded escalopes until golden on each side, about 3 minutes per side. Shake the pan repeatedly. Remove and drain the escalopes on a paper towel lined plate.

Garnish with lemon slices and parsley.


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