The Viennese specialty dish, Wiener Schnitzel, is a warm and satisfying dinner that is quick and simple to make. Thin slices of veal, breaded and crisply fried, served with baked potatoes and steamed ...

Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream. Line a large ...

Pounded veal cutlets are often the protein of choice for aficionados of schnitzel, the famous breaded, deep-fried German classic. But in the video above, the New York Times’ Melissa Clark shows us ...

Most cultures have a glorious take on breaded and fried meat. For Germans and Austrians, it’s schnitzel. The basic recipe calls for a cutlet of veal, pork or chicken to be pounded thin, breaded, and ...

Before traveling to Austria several years ago, I thought schnitzel was, by definition, made with veal. That was how I always had it, and that was fine with me: a well-made veal schnitzel is a ...

Before traveling to Austria several years ago, I thought schnitzel was, by definition, made with veal. That was how I always had it, and that was fine with me: a well-made veal schnitzel is a ...

Before traveling to Austria several years ago, I thought schnitzel was, by definition, made with veal. I had eaten it only that way — which was fine with me. A well-made veal schnitzel is a wonderful ...

Forget about the veal, and think pork for schnitzel, then pair it with a delicious and flavorful salad of apples and potatoes. Have you ever had pork schnitzel? It’s that Austrian dish that’s very ...

Executive Chef Peter Nye from Aqua Grill is sharing his recipe to bring a taste of Napa Valley to Jacksonville. After pounding each veal cutlet, lightly flour each one, then dredge through egg wash ...

4 Eggs 2 oz Milk 3 oz Flour 2 T Vegeta Seasoning 2 C Fine Bread Crumbs 6 oz Veal Cutlets Vegetable Oil for frying In medium sized bowl, whisk eggs together, add milk flour and vegeta. Whisk until well ...