I had made chicken parmesan for the first time a few months earlier, and it turns out that the methods are similar: meat coated in flour, next egg, then bread crumbs and fried in oil/butter. Although Wiener Schnitzel is Dear Husband's favorite dish when he visits Central Europe, he didn't get to enjoy any of this, as he had an early call time. The rest of us ate schnitzeled veal scallopini, sauteed green beans, and boiled parsley potatoes. In retrospect, this kind of dish does not make a very good party dish, because it is hard to mass produce. I fried them independently in a pan and kept the cooked ones in a warm oven. Here are a few photos.
|The veal scallopini were so thin that they didn't require|
much application of a saran-wrapped rolling pin.
|From right to left, plain flour, 2 eggs with 1 tbsp oil, Italian bread crumbs.|
Add grated parmesan cheese to make chicken parmesan.
|On the left are green beans in sesame oil with soy sauce and sesame seeds.|
I like green beans steamed, but DH prefers them this way.
|The finished products, with lemon and parsley.|
And a sweet rose wine from Ohio in the background.