WIENERSCHNITZEL (BREADED VEAL CUTLETS)

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Wienerschnitzel (Breaded Veal Cutlets) image

This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.

Provided by Kim D.

Categories     Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal cutlets
1 lemon
salt, to taste
1 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1 cup fine dry breadcrumb
4 tablespoons vegetable shortening (more might be needed depending on the size of your pan)

Steps:

  • Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
  • Slice lemon in half and squeeze lemon juice over all four pieces of veal.
  • Allow the veal to sit in lemon juice for 30 minutes.
  • Allow excess lemon juice to drip off before breading the cutlets.
  • Sprinkle a pinch of salt over each cutlet.
  • Place flour in a large shallow plate.
  • Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
  • Place breadcrumbs in a large shallow plate.
  • one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
  • Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
  • Then dredge into the breadcrumb mixture to coat.
  • Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
  • Heat shortening in a large heavy skillet.
  • There should be enough oil in the pan for the cutlets to "swim".
  • When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
  • Fry first side slowly until golden brown, about 4-6 minutes.
  • Turn cutlets over with a spatula, being careful not to splatter hot oil.
  • Fry on second side for about 4-6 minutes, or until golden brown.
  • Drain on paper towels.
  • If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

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