This is one of Germany’s most famous dishes. Look for a nice Bavarian honey mustard, but if you can’t find it, use any honey mustard. Add roast chicken and German sausage with sauerkraut to the menu for a real Oktoberfest feast.
8 veal scallopine cutlets
1 cup flour
1 TBS Bavarian sweet mustard or honey mustard
2 cups dried breadcrumbs
1/2 tsp dried thyme
1/2 tsp garlic powder
Salt and pepper, to taste
2 TBS olive oil
Heat oven to 300°F. Place the flour on a plate. In a wide, shallow bowl beat the eggs and mustard. Spread the breadcrumbs on a plate. Season with thyme and garlic powder. Dredge the veal in the flour. Dip into egg mixture, then into crumbs, coating both sides.
In a large skillet, heat olive oil over medium heat. Sauté veal in batches until browned, about 2 minutes per side. As each slice is browned, place on a baking sheet that has been coated with cooking spray. Keep warm in 300°F oven until all cutlets are browned. Bake 5 more minutes. Serve with lemon wedges.
Gary: With classic wiener schnitzel try a crisp and citrusy brew, like a Hefeweizen or a classic dry Pilsener to cut through the fried flavors, mustard and to stand up to the lemon. For wines a time-honored choice is a Kabinett Riesling from the Mosel or Rheinhessen. A quality Grüner Veltliner with some richness to balance its acidity would be enjoyable. A crisp sparkling wine with a hint of sweetness would also be pleasant. Try sparkling Riesling or Vouvray, a demi-sec Cava or Prosecco.
If you add sausage with sauerkraut to the menu your beverage pairing will need to increase in body to balance out the richness of the sausage with more acidity for the wine. This is also where you might consider an Oktoberfest brew with its malt and fuller body or a light red wine such as Barbera, a dry Dornfelder or Beaujolais.