Wiener Schnitzel Ingredients For the traditional Wiener Schnitzel, the Viennese normally use veal, and lard to fry it. But you can also use pork, chicken or turkey and oil to fry it. It will taste just as delicious either way! *Four escalopes of 120 grams each *For the breading: flour 2 eggs breadcrumbs salt oil or lard for frying *Recipe Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom. Breading: Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs. http://www.aboutvienna.org/recipes/wiener_Schnitzel.htm CHICKEN: CHICKEN SCHNITZEL (LOW FAT) 1 lb. chicken breasts or tenderloin 3 eggs, beaten 1 c. all purpose flour 1 c. cracker meal oil, low fat Salt & pepper 1. Beat chicken with a mallet until thin. 2. Roll chicken in flour. 3. Dip chicken in egg and then roll in cracker meal. 4. Fry in hot oil until brown. 5. Salt and pepper chicken and serve with gravy and noodles. Serves 5 to 6 people. SAUCE FOR SCHNITZEL OR NOODLES: 1 pkg. Knorr's Hunter Sauce mix or brown sauce mix 1 med. onion, chopped 1 tbsp. oil 1 1/4 c. water 2-3 tbsp. cooking wine 1. In saucepan cook onion in oil until brown. 2. Add water, sauce mix and wine and cook until thick. http://www.cooks.com/rec/view/0,1739,149183-235195,00.html PORK SCHNITZEL 1 lb. pork cutlets Salt and pepper 1/2 c. flour 2 eggs, beaten 1 1/4 c. dry bread crumbs Oil Pound cutlets as thin as possible. Sprinkle with salt and pepper. Set up an assembly line with flour on one plate, eggs on one and crumbs on third. Coat first with flour and shake off excess. Dip in egg, making sure meat is completely coated. Cover entire with bread crumbs. Heat 1/4-inch oil; add pork. Cook until golden brown, about 1 1/2 minutes each side. Drain on paper towel. VARIATIONS: Top each schnitzel with a fried egg, a couple of anchovy fillets and some capers. Saute a sliced onion and 2 sliced bell peppers and serve on top of schnitzels. Pour nearly all the fat out of the pan. Add 1/2 cup sour cream and heat gently, scraping up any brown bits from the bottom of the pan. Pour over schnitzels. Saute 1/2 pound sliced mushrooms and 1 chopped onion. Stir in 1 tablespoon flour. Slowly add 3/4 cup white wine. Bring to a boil, stirring constantly, and boil 1 minute. Top schnitzels with the mushroom sauce. http://www.cooks.com/rec/doc/0,1727,155174-241201,00.html

CHICKEN SCHNITZEL (LOW FAT) 1 lb. chicken breasts or tenderloin 3 eggs, beaten 1 c. all purpose flour 1 c. cracker meal oil, low fat Salt & pepper Beat chicken with a mallet until thin. Roll chicken in flour.Dip chicken in egg and then roll in cracker meal. Fry in hot oil until brown. Salt and pepper chicken and serve with gravy and noodles. Serves 5 to 6 people. SAUCE FOR SCHNITZEL OR NOODLES: 1 pkg. Knorr's Hunter Sauce mix or brown sauce mix 1 med. onion, chopped 1 tbsp. oil 1 1/4 c. water 2-3 tbsp. cooking wine In saucepan cook onion in oil until brown.. Add water, sauce mix and wine and cook until thick.