Wiener schnitzel is a classic. You have most likely had it or a form of it. The real deal is made with veal scallop. I found my veal at Martin's supermarket in Granger. It was very thinly sliced and only needed a few wacks with my rolling pin. If you cannot find veal locally, you can use thinly sliced chicken breast or pork cutlet following the same instruction.
Wiener Schnitzel
Veal scallops
flour
eggs
fresh bread crumbs
oil for frying
lemon wedges for serving
Prepare your veal first. Get out your cutting board and line it with plastic wrap w enough to fold back over the veal. Next wack it with your rolling pin until nice and thin so it will cook quickly.
Prepare your oil in the pan. Get 3 bowls ready. One with flour, one with wisked eggs and one with bread crumbs
Fry in hot oil on each side until golden brown.
Austrian Potato Salad
I learned how to make this from my Mother in law. I was not a big fan of potato salad until I had this, now it is a favorite and a common dish in our home.
2 pounds of potatoes boiled whole in a pot until tender and then drain water and add cold to cool them, then slip off skins.
While the potatoes are cooking chop and fry 4 slices of bacon in a pan.
Dice one onion, put in bowl, when bacon is read add bacon INCLUDING the bacon grease (thats my secret ingredient, bacon makes everything good!) In a measuring cup pour 3/4 cup vinegar, 1/2 cup canola oil and 1/2 cup of water. This is a saucy potato salad. Go ahead and pour that all into the bowl and sprinkle with pepper and salt if desired.
When potatoes are ready slice them up 
Add to bowl
Now yell Essen Fertig! (Dinner ready!)
Enjoy the time with your family with good food and good company. This is as good as it gets.
Thank you, until tomorrow when I show you how to make Schwiensbraten with kartoffel knudel and saurkraut.
Karen
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