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Wiener Schnitzel & Veal Steak - Alice Kuhar's Recipes

Wiener Schnitzel
(S.W.U. More Pots and Pans Cookbook)
As enjoyed in the Logar’s Restaurant, Logarska Dolina, Slovenia

1 lb. veal steak or cutlets
1 / 3 cup flour
1 / 8 teaspoon pepper
1 teaspoon salt
2 tablespoons margarine
1 cup clear beef soup
With edge of saucer of wooden mallet, pound veal until 1 / 4 –inch thick. Cut steak into serving pieces. Mix flour, salt and pepper together. Coat meat lightly with flour mixture. Fry slowly on both sides in margarine until browned. Add beef soup and simmer, covered, about 45 minutes or until tender. Serves 3 to 4.
Breaded Veal Steak
(Dunajski Zrezek) (PSWA Treasured Slovenian & International Recipe)
2 lbs veal steak
Salt to taste
1 / 2 cup flour
2 or 3 eggs, slightly beaten
1-1 / 2 cups bread crumbs
3 cups shortening or oil
Cut veal into serving pieces. Salt and cat each piece with flour, dip into beaten egg, then into breadcrumbs, coating well. Place shortening or oil into deep skillet filling to 1 /4 –inch deep, heat until quite hot. Fry veal uncrowded until nice and brown, about 3 to 4 minutes on each side. Drain on paper towel. Place in pan, uncovered, and bake in a 350-degree oven for 15 to 20 minutes. Serves 6.

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