Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula ...

For easy cooking, this air fryer Wiener cchnitzel can\'t be beat! It is ready in no time and served up perfectly crispy and ...

Add Yahoo as a preferred source to see more of our stories on Google. With this simple recipe calling for tender breaded veal cutlets shallow-fried till crispy, you can enjoy traditional wiener ...

While Wiener schnitzel is known as Austria’s national dish, the breaded and fried veal cutlet actually has roots in northern Italy. There, locals produce a similar specialty called Cotoletta alla ...

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper. Put the potatoes and garlic in a pot and cover with water; season with salt and bring ...

4 boneless pork steaks or chops, (to make Austrian Wiener schnitzel use thin veal cutlets) Salt and freshly ground black pepper 1/2 cup all-purpose flour combined with 1 teaspoon salt 2 large eggs, ...

The origins of the wiener schnitzel are hazy. It's considered by Austrians to be their national dish, but it’s also a German favourite. And, as it bears some resemblance to veal alla Milanese, it's ...

There is nothing like a good pork cutlet, pounded into an escalope a scant quarter-inch thick, breaded and pan-fried to a crispy brown, so big its edges reach beyond the rim of a large dinner plate.

SALT LAKE CITY (KUTV) — Wiener Schnitzel is a thin, breaded meat cutlet that is fried to a golden brown. It is beloved dish throughout Austria and the world. I love Wiener Schnitzel and always had it ...