Mennonite Schnitzel

* Exported from MasterCook *

Mennonite Schnitzel

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 6 Preparation Time :0:00
Categories : Mennonite Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sm veal steaks -- 1" thick
3 tbsp melted veal or beef fat
1/2 tsp salt
1/4 tsp pepper
3 tbsp flour
3 med onions -- thinly sliced
1/2 c boiling water
1/2 c dairy sour cream

Melt veal or beef fat in a cast iron frying pan. Sprinkle steaks with salt
and pepper, then roll in flour. Add onion to pan, stir until well coated
with fat, then cook over low heat 5-8 minutes, or until soft. Remove,
pressing as much fat as possible, and set aside.

Add meat to fat in pan and brown lightly on both sides over medium heat.
Top with onions and pour boiling water over it. Cover and simmer 30-40
minutes, turning meat once.

Then add sour cream, cover and simmer at a very low heat for 20 minutes --
the meat will be tender and the gravy creamy.

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NOTES : Fried onions, sour cream and thick veal steaks make this quite
different from the Austrian Schnitzel.