Here is another recipe from Allentown's St. Peter's Evangelical Lutheran Church, provided by Louise Fielding. Schnitzel is always a classic, but surprisingly this is the first recipe we're publishing. Although this recipe calls for veal, I remember my grandmother preparing chicken tenderloins the same way.


WIENER SCHNITZEL /BREADED VEAL CUTLETS
(from St. Peter's Church)

Ingredients:
  • 2 lb. veal steak (1/2 inch thick)
  • 1/4 cup flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • dash of garlic powder (optional)
  • 1 slightly beaten egg
  • 1 Tbsp. milk
  • 1 cup fine dry bread crumbs
  • 4-5 Tbsp. shortening or oil
Preliminary preparation:

Lightly beat an egg, then add milk. Stir briefly, pour into a wide, shallow glass dish or bowl and set aside.

Pour the bread crumbs into a different shallow glass dish or bowl and set aside.

Preparation-main dish:

Combine the flour, salt and pepper and garlic powder (if desired). Pound veal till about 1/4 inch thin. Cut into serving pieces. Coat cutlets with the flour mixture. Dip cutlet into and and milk mixture, then coat with bread crumbs. Let stand for 5-10 minutes to "seal" the coating.

Heat shortening or oil in a large, heavy skillet. Add cutlets without crowding them and cook over medium heat until browned and tender on each side. Remove to a warm serving platter.

Serving suggestion:

Garnish with lemon slices and one or two sprigs of parsley; serve with white rice.