Wiener Schnitzel
Serves 4
- 4 veal cutlets (about 4 oz each), pounded very thin (about 1/4 inch)
- salt
- freshly ground pepper
- 1 cup all-purpose flour
- 2 eggs
- 2 Tbs water
- 2 cups plain, dry bread crumbs
- vegetable oil, for frying
- lemon wedges, for serving
- Pat the veal cutlets dry with paper towels.
- Season them with salt and pepper.
- Set up a standard breading procedure in 3 shallow bowls. Put the flour in one; the eggs and water, lightly beaten, in another; and bread crumbs in the last.
- Dredge each of the veal cutlets firsts in the flour, then the egg wash, and lastly the bread crumbs.
- Transfer the coated cutlets to a platter.
- Heat a large straight-sided skillet, filled halfway up with vegetable oil, over medium-high heat.
- Carefully transfer the coated cutlets into the hot oil to fry.
- Since they are so thin the veal will cook very quickly, about 2 minutes per side.
- Drain the cutlets on a paper towel lined plate.
- Serve with lemon wedges.
. "Wiener Schnitzel". Food Network. <http://www.foodnetwork.com/recipes/paula-deen/wiener-schnitzel-recipe.html>.