I come from German heritage, and frankly, I love German food. It usually has tons of flavor and is hearty stick to your ribs type of food.
This weiner schnitzel is very easy to make and honestly very simple.
I found veal chuck steaks at my local grocery store. This is the typical steak used for weiner schnitzel. They were a little on the pricey side – about $7.00 per steak – but well worth it.
The one thing I would do differently would be to add salt and pepper to the flour mixture. The steaks needed more than what was sprinkled on them.
I used my electric griddle to cook the steaks. This way I could cook them all at the same time as they are on the large side and only two would fit in my skillet at a time.
Using the bacon fat, the steaks get a nice brown color. If you don’t have bacon fat, I think butter would work just as well. If you want to stay true to the Mid-Century cooking style you could also use lard or Crisco!
The sauce is a basic white sauce with sour cream added in. It is delicious, creamy, and very simple to put together. I served extra sauce in a gravy boat at the table.
WEINER SCNITZEL
4-6 Veal Steaks
Salt and Pepper to Taste
2 Eggs, Beaten
Flour
3 Tablespoons Bacon Fat Drippings
Juice of 1 Lemon
1 Tablespoon Flour
1 Cup Sour Cream
Sprinkle Veal with salt and pepper. Dip into eggs, then into flour. Brown on both sides in bacon drippings. Cover and cook at low temperature for 1 hour for thick chops. Chops can also be cooked 3-4 minutes per side on the stove top. Sprinkle with lemon juice and serve topped with sauce.
For sauce, make a basic white sauce (1 Cup Milk to 1 Tablespoon Flour). Season with salt and pepper. Once thickened, mix in sour cream. Serve on top of steaks.
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