Veal Cutlet (Wiener Schnitzel)

Veal Cutlet (Wiener Schnitzel)
Yield
4servings
Yield
4servings
Veal Cutlet (Wiener Schnitzel)
Yield
4servings
Yield
4servings
Ingredients
  • 1 1/2cups bread crumbs
  • 1/2cup flour
  • 2large egg
  • 1 1/2cups vegetable oilplus 1 tablespoon
  • 4each veal cutlets1/2-inch thick
  • a/n coarse salt
  • a/n black pepper
  • 4tablespoons butter
  • 1each lemoncut into wedges (for serving)
Yield:
Instructions
  1. Prepare a standard breading setup with one pan for flour, one for the egg wash made with beaten eggs and 1 tablespoon of oil and one pan for bread crumbs.
  2. Place the cutlets between two sheets of plastic and pound to a thickness of 1/4 to 1/8-inch thick.
  3. Season the cutlets with salt and pepper.
  4. Working with one cutlet at a time, dredge the cutlets throughly in the flour, shaking off the excess, then coat with egg wash, and allow to drain and then a final even and thin coat of bread crumbs.
  5. Place the coated cutlets on a wire rack and allow to dry for 5 minutes.
  6. Heat 3/4 cup of the oil and 2 tablespoons of butter in a 12-inch skillet over high heat to 375˚F.
  7. Pan-Fry the cutlets until light golden brown on both sides and cooked through, about 1 to 2 minutes per side. 1
  8. Place the cutlets on a rack a keep warm in a warming oven until service.