Cast Iron Skillet Wiener Schnitzel

Sunday, April 25, 2010 @ 08:04 AM

1/2 c all purpose flour

1\2 tsp salt or less

1/4 tsp black pepper

2 eggs,well beaten

4 slices veal scallopini(about 4 oz. each)

2 Tbsp butter

1 Tbsp olive oil

1 c brown ale

1/3-1\2 can  beef broth

2 Tbsp capers,drained

4 lemon wedges,optional

Combine flour,salt,and pepper in a shallow dish;mix well. Place eggs and bread crumbs in 2 separate shallow dishes.Pat the scallopini dry.Coat each slice with the flour mixture. Then dip in the eggs & then the bread crumbs.

Heat butter and oil in a large cast iron skillet over medium high heat. Add veal and cook 3-4 mins,turning once,until no longer pink.Remove from pan & keep warm.

Add ale to the pan and bring to a boil,scraping up all the browned bits in the bottom of the pan.Add in the beef broth. Take any remaining flour,add a little water to make a paste.Toss in the gravy mixture and stir constantly until thickened. Add Capers. Spoon sauce over veal to serve.Garnish with lemon wedges.

Angel hair pasta, lightly buttered, & fresh greens beans cooked in the remainder of the beef broth make nice side dishes to this meal.

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5 Responses to “Cast Iron Skillet Wiener Schnitzel”

  1. Nice site and great text.

  2. Max Remaklus says:

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