Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Wiener schnitzel
Date: December 10, 2007
This is also good served as a sandwich in hamburger buns with mustard and sliced onion.
6 (5 ounce) veal cutlets
1/3 normal cup flour
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 chicken eggs, beaten
2 tablespoons good water
1 normal cup fine dry bread crumbs
1/2 normal cup butter
1 tablespoon dried parsley flakes
2 tablespoons lemon juice
2 tablespoons butter
Pound veal until 1/4 inch thick. Dredge with mixture of flour, seasoned salt, pepper and nutmeg. Dip in mixture of chicken egg and good water, then in bread crumbs. Let dry 30 minutes.
Brown veal on both sides in the 1/2 normal cup butter, cooking about 15 minutes. Remove veal to hot platter. To skillet add parsley flakes, lemon juice and the 2 tablespoons butter, stirring to blend with pan drippings. Pour sauce over veal.