Wiener Schnitzel mit Beilagen**

Serves 6

12 pork or veal cutlets cut them at no thicker than a 1/4 inch, esp. pork.
2 cups Plain Bread crumbs 
3 eggs-well beaten add some milk if you like
2 cups flour 
salt to taste
vegetable oil ( enough to cover your pan to a 1/2 inch depth)
 and the above mentioned garnishes

It is strongly recommend that you have a large well seasoned cast iron skillet on hand,
some deep dishes for coating the cutlets a meat pounder and a big board or surface for

Pound the cutlets to 1/8 inch thickness creating a "waffle" pattern on the meat. (this
will help the coatings to adhere.) Llightly salt the cutlets.

Coat the cutlets in flour first, making sure to coat thinly but evenly Dip the cutlets in
the egg mixture, again coating evenly. (It starts to get messy here but its fun, ask Chris
Morrissey to help you) Finally, lay the cutlet on a bed of bread crumbs and cover them
completely with the bread crumbs.

Heat the oil to a medium high, maybe a 6 or 7 (not smoking, just hot)
Fry the cutlets until they are golden and quickly serve them to your starving guests.

NOTE: Traditionally it is served with lemon wedges, parsley, and whole berry cranberry
sauce as garnishes. The cutlet is very large, (having been pounded out) and covers the
whole plate. **"Mit Beilagen" implies that it is served with side salads. Some like to
serve rice with it as well. The typical salads are, red beet, cucumber, potato, green leaf
lettuce, a kind of a slaw, kidney beans, and tomato. I will add the recipes of those salads
as time permits. The simplest are the tomato and red bean salad. There are many
variations on Schnitzels in general, regionally in Europe and even within Austria. A Jaeger 
Schnitzel has a brown mushroom sauce, a la Holstein has a sunny side up egg over it, and
a Puszta Schnitzel has a mιlange of peppers and onions served over the cutlet. The
biggest debate that rages among the culinary crowd is the veal vs. pork debate. Let me
shed some light on this subject. Years ago, both veal and pork were plentiful in Austria,
the cattle and dairy farmers of the high alps even would trade their best young veal
calves for a nice fat sow. As times grew tougher veal was rarer, it was not economical to
slaughter a calf. So as time went by, a sign of wealth was often indicated by inviting 
guests for dinner and serving veal schnitzel.  Many Austrians preferred pork, so even
when times were good, some would buy the veal, but many still preferred the pork.
In North America the animal rights activists are (maybe rightfully) telling us we
shouldn't eat veal, because of the inhumane treatment of the calves.

Please report any bad links..Thanks, Buzz


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