*  Exported from  MasterCook  *
                        WIENER SCHNITZEL (AUSTRIAN)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Veal cutlets (Loin cut)
    2       tb           Worcestershire sauce
    2       tb           Dried mustard
    2       tb           Parmesan cheese
    1       c            Flour
    1       tb           Salt
    1       tb           Pepper
    2                    Eggs
    1                    Bay leaf
    1       c            Bread crumbs
    2       tb           Parsley
    1       c            Tomato puree
      1/2   c            Heavy cream
    1                    Celery stalk
    5       sl           Onion
    1                    Clove
                         Salt to taste
                         Pepper to taste
    1       c            Light cream
    1                    Garlic bud
    1       t            Chopped parsley
      1/4   ts           Baking Soda
   1.  Use meat tenderizing hammer to pound veal to about 3/8 inch thick
       fillets. Note: Wear an apron, and be prepared for a wide ranging
   2.  Lay out fillets on wax paper. Salt and pepper each fillet, brush
       with Worcestershire sauce, sprinkle with dried mustard and parmesan
       cheese. -ÿGENTLY *ÿtap mixture into veal.
   3.  Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip
       floured veal pieces in egg, then coat with bread crumbs. The veal
       may be stored in fridge for up to 2 hours.
   4.  Combine tomato puree, celery, onion, garlic, salt, pepper, and clove
       in saucepan and simmer for 15 minutes. Strain through fine mesh
       sieve, pushing as much vegetable pulp through as possible. Return to
       saucepan and reheat.
   5.  Saute veal in frying pan with lots of butter or olive oil, turning
       often until both sides are browned. Serve on heated platter with
       parsley garnish.
   6.  Add baking soda to reheated vegetable puree, then combine first the
       light cream, then the heavy cream. Move to sauce boat and garnish
       with chopped parsley. Serve immediately.
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