Schnitzel & Giggles get ready for Oktoberfest

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ST. LOUIS, MO (KTVI)- This Friday, as the Cardinals get ready at Busch Stadium, the Soulard Oktoberfest will begin. This year will feature Scnitzels and Giggles, home of Schnizel on a stick and chef Alex Grafts creations.

RECIPE: Wiener Schnitzel or Schnitzel from Vienna, Austria
By Chef Robert Graf owner Schnitzels & Giggles

  • 2 pieces of 5 or 6 oz each Boneless Porkloin Cutlets
  • Flour for dredging
  • 2 eggs & 2 Tablespoons of water beaten
  • Plain breadcrumbs, home made are best but store bought will be fine
  • Pinch of Salt and Pepper
  • Canola Oil & Butter for frying
  • Lemon for Garnish
  1. With a mallet flatten the cutlet to just under ¼ inch thickness, cover cutlets with a piece of plastic wrap or a baggie while pounding. Season with salt and pepper
  2. Dredge the Veal in flour on both sides then dip floured veal through the egg mixture.
  3. Finally the veal goes into the breadcrumbs, bread on both sides.
  4. Gently shake off the excess breading, DO NOT PUSH IT DOWN!
  5. Fry in oil/butter mixture until golden on both sides, approximately 2 minutes on each side. Remove from pan and drain on paper towel. Keep warm on plate in the oven at about 200 degrees if you are making a bunch of them for a larger dinner party.
  6. Plate and garnish with a slice of lemon. Serve with Spätzle and red cabbage or Warm Potato Salad and home made whole Cranberry sauce.