German Favorite

I quite enjoy wiener schnitzel. Finding veal is more and more difficult, but you really do need it to make this dish.

It really is a simple recipe as well. There are very few steps, so it doesn’t take all that long either.

The veal cutlets I found were very thin. Because of this I did not cook them for an hour as the recipe called for. Had they been thicker I would definitely have done this. You don’t want the cutlets to get too brown. A nice golden color is perfect.

The sauce is also quite easy to put together. Just three ingredients, but it does have a lovely tart flavor.

I say sauce, but it isn’t really a sauce so much as a condiment. The sour cream and flour mix together to make a fairly thick topping.

Sprinkling the veal with lemon juice is a must. It gives the dish that little bit of acid that it needs.

I served the veal with the Bavarian Cabbage. It was a perfect accompaniment.

This was a lovely and yet simple dinner!

WIENER SCHNITZEL

6 Veal Chops

Salt and Pepper

2 Eggs, beaten

Flour

3 Tablespoons Bacon Drippings

1 Lemon, Juiced

1 Tablespoon Flour

1 Cup Sour Cream

Sprinkle veal with salt and pepper. Dip into eggs, then into flour. Brown on both sides in hot bacon drippings. Cover and cook slowly until the chops are tender, about 1 hour. Sprinkle with lemon juice and arrange on a hot platter. Blend flour with fat in the pan. Add sour cream and cook 3 minutes, stirring constantly. Season with salt and pepper. Serve over chops.