The Viennese specialty dish, Wiener Schnitzel, is a warm and satisfying dinner that is quick and simple to make. Thin slices of veal, breaded and crisply fried, served with baked potatoes and steamed ...

Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream. Line a large ...

Salt and Pepper the veal scaloppini, dredge it in flour then beaten egg and press into bread crumbs on both sides. Fry whole egg sunny side up and set aside. When oil is hot, fry the scaloppini until ...

Before traveling to Austria several years ago, I thought schnitzel was, by definition, made with veal. That was how I always had it, and that was fine with me: a well-made veal schnitzel is a ...

Food lovers talk a lot about “secret menus” at their favorite restaurants (usually fast-food places) that clue people in on all sorts of special variations they order — only if they know about them.

Chicken schnitzel is simple, but getting it crispy and flavorful takes the right technique. This recipe breaks down the ...

Before traveling to Austria several years ago, I thought schnitzel was, by definition, made with veal. But then in Vienna, I tasted pork schnitzel, which is just as traditional as veal over there.