Wiener Schnitzel (Viennese Veal Cutlets) Recipe ingredients

To prepare this Wiener Schnitzel (Viennese Veal Cutlets) Recipe, first beat up an egg and well soak some veal cutlets in it; dip them in bread crumbs and fry them in butter on both sides. As soon as they are cooked take them out, drain and lay them round a dish, place some grated horseradish and chopped anchovies in the centre, and serve with a sauce "demiglace." The "sauce demiglace" is made as follows: Take the trimmings of the veal, put them in a saucepan with a little stock, onions, carrots, and a bouquet of herbs. Let all simmer together until the meat is in rags. Skim often. Pass all through a sieve, and clarify with the white of an egg well beaten. Strain again and place over the fire until the sauce is sufficiently thick. Serve with the cutlets.