RECIPE IDEA: Betty’s Vienersnitzel (Wiener Schnitzel)
Don here. Mom was the cook in our family, but Dad was the gatherer of recipes. This one came from a card he typed many years ago (hence the creative spelling of “snitzel”). My favorite German food—Schnitzel.
During the last half of the 1950s my Dad, who was in the Army, was assigned to France. We lived in NW France in the Alsace region close to Germany and spent some summer vacations in Germany where I developed a fondness for schnitzel. In fact the legend goes that’s all I would order for supper in restaurants.
When my Dad retired from the Army, we moved to a very small town in Southwest Virginia with no German restaurant for miles around. We could, however, get very good milk-fed veal by mail from Charlottesville, Virginia. So Mom became the German chef and my Dad and I fought for the privilege of pounding the veal scallops.
You can either serve this dish family style by passing the warm platter and lemon slices or plate each serving with lemon slices. Add a side dish of spaetzle or wide noodles and French green beans or asparagus.
This recipe is for each serving. Quantities depend on the number of servings. …