Weiner Schnitzel
Rahmschnitzel

Subject: Recipe Request for schnitzel collection
All of my stuff is in storage including my recipes.
At one time someone sent me a set of a basic schnitzel with several
variations. Does anyone have anything like this? Looking for
Rahmschnitzel, or jagersnchitzel or one of the many others included.
Thanks in advance


Weiner Schnitzel
(Veal Escallops)

Trim the veal escallops neatly, make a few incisions all around the edges. Beat
escallops well (very thin). Have the following in three different plates/bowls: one
with flour, one with egg mixed with a little cold mink and a pinch of salt, and a
third with good breadcrumbs. Dip scallops first into flour, shake off surplus, then
into the beaten egg, and finally into the breadcrumbs. Do not press down the crumbs,
just shake off surplus. Do not keep scallops too long before frying. Fry scallops in
deep smoking oil (old time was lard). Do not fry too many at the same time. Fry
until golden brown on one side, turn carefully, fry other side. Drain on paper and
keep hot. Serve and enjoy. You can do the same as above with pork chops, boned, and
thinly sliced or pounded thin.



Rahmschnitzel

4 veal escallops
a little flour
1/2 cup cream
1/2 cup water
chopped capers
salt, pepper
1 teaspoon French mustard
Paprika
lemon juice

Trim scallops, then beat well to flatten. Rub lightly with salt, dust one side with
flour. Fry escallops in butter, lift out carefully and keep hot. Pour a little water
into frying pan, stir, then add chopped capers, pepper, paprika, French mustard.
Bring to a boil, then stir in cream and lemon juice. Adjust seasoning, add a little
more water if necessary, stir and pour over meat. Serve at once.


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