VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)

Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel) image

Provided by 2Bleu

Categories Lamb/Sheep

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

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1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 egg
1 tablespoon water
1/2 cup seasoned bread crumbs
1 teaspoon lemon zest
1 teaspoon dried thyme
2 veal cutlets, pounded 1/8-inch thick between sheets of plastic wrap
vegetable oil, for frying
2 tablespoons flour
2 tablespoons cornmeal
salt and pepper, to taste
1 lemon, sliced thin

Steps:

Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.