How To Make Wiener Schnitzel

Dr. Edith Eva Eger is a psychologist and longtime Californian whose expertise has landed her on the likes of CNN and The Oprah Winfrey Show.

A native of Hungary, Eger was just a teenager when she and her family were sent to Auschwitz concentration camp, where her parents died. Toward the end of the war, she was among the prisoners who were moved to Austria, and on May 4, 1945, an American soldier saw her moving hand among a number of dead bodies, found medical help and brought her back from the brink of death.

After the war, Eger moved to Czechoslovakia and then later to the U.S. in 1949 where she went on to earn her degree in psychology from the University of Texas, El Paso. At age 50, she obtained her PhD and has now spent the last four decades helping others.

In addition to being a renowned therapist, Eger is quite the cook. In her insightful book The Gift: 14 Lessons to Save Your Life, the New York Times Bestselling Author details a wiener schnitzel recipe. Her recipe is an adaptation of the famous schnitzel at the Sacher Hotel in Vienna, but she assures her version is as good of wiener schnitzel as she’s ever tasted.

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"This is a delicious version of the classic dish served in many homes where families have some Eastern European heritage or just love yummy food,” says Eger.

In addition to her clinical practice in La Jolla, Eger is still hard at work spreading her wisdom at age 95. Currently, she’s offering her first-ever online course in association with Soul Search and her grandson, Jordan Engle, called Unlocking Your Potential.

See the full recipe below. It serves 6 to 8.

Ingredients

2 large eggs

1 cup all-purpose flour

1 cup panko bread crumbs

1 lb thin-sliced milk-fed veal cutlets

1 to 2 sticks (4 to 8 oz) butter

Method

1. Set up a dredging station. In a shallow bowl, lightly whisk the eggs. Place the flour on a dinner plate and the panko on a second dinner plate. Dip each piece of veal first in the flour, then the eggs and then the panko. Use more flour and eggs if necessary to coat the cutlets evenly.
2. Wrap each cutlet in a sheet of foil and refrigerate for at least 3 hours.
3. When ready to cook, remove the veal from the refrigerator and unwrap.
4. In a large skillet, melt 1 stick of butter over medium-high heat. Working in batches to avoid crowding the pan, add the cutlets and cook until the veal is crispy on both sides, about 1 to 2 minutes per side. Add more butter as needed to finish cooking the veal.

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