Wiener Schnitzel (German Recipe)

Found in a

1909

cook book

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.

2 lbs. Veal Steak

1 Egg

2 Tbsp. Butter

1 Tbsp. Lard

1/2 tsp. Capers

6 Anchovies

1 Lemon

.

cut the Veal in slices 1/2 an inch thick,

and 3 inches square;

pare the corners round;

beat lightly to flatten;

season with Salt and dust with Flour;

dip each cutlet in Egg,

then cover with fine Crumbs, and

pat smooth with a knife.

.

15 minutes before serving,

place a pan with the Butter & Lard

over the fire;

as soon as it's hot,

put in the cutlets,

Fry a light brown.

.

Arrange on a warm dish;

lay in the center of each Schnitzel

1/2 tsp. Capers.

Soak the Anchovies in cold water;

remove the skin and bones;

divide in halves, roll them up;

place 2 of these Rolls on each Schnitzel

with 1/4 Lemon cut in two.

Garnish with Water Cress or Parsley,

and serve.

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