{"id":4435,"slug":"wiener-schnitzel","title":"Wiener Schnitzel","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cutlets from a leg of veal","salt","pepper","flour","beaten eggs","bread crumbs","melted butter","tomato sauce","lemon","fillet of anchovy","capers"],"ingredients_norm":["cutlets from leg of veal","salt","pepper","flour","egg","bread crumb","butter","tomato sauce","lemon","anchovy","caper"],"steps":["Cut from a leg of veal some cutlets; or have your butcher cut them for you.","Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs.","Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done.","Dish up on a platter with tomato sauce.","Put on each schnitzel a thin slice of lemon.","Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w12:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"512af1cc6bdfd477dc0e735d3663b070f760a6296edffc0e1052314a05a05470","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/wiener-schnitzel"}