WIENERSCHNITZLE ALA WOLFGANG PUCK

Wienerschnitzle Ala Wolfgang Puck image

Provided by Chicagoland Chef du

Categories Veal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 veal cutlets, VERY thin
salt
pepper
1/2 cup flour, for dredging
2 eggs
2 tablespoons water
1 -1 1/2 cup panko breadcrumbs, crushed
1/2-1 cup peanut oil, for frying, add more as needed
1 lemon, cut into wedges

Steps:

Preheat oil to 375 degrees F. in a heavy, deep saucepan.
Beat eggs with 2 T water to make an egg wash.
To prepare Wienerschnitzle:.
Pound out the cutlets if necessary.
Season the veal cutlets with salt and pepper.
Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
My notes:.
Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
I would recommend slicing each cutlet in half to ease in cooking.
The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
I serve with basmati rice, lemon wedges and recipe#390832.