Wiener Schnitzel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound veal scallopini
3 tsp salt
1 cup AP flour
2 large eggs
2 cups unseasoned breadcrumbs
Vegetable oil
Butter
Lemons
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Directions: |
Directions:Place veal cutlets between two sheets of waxed paper and pound with a rolling pin to flatten.
Season both sides with salt and black pepper.
Set up 3 plates side by side. One one plate add flour and 1 tsp salt. On the next plate, stir the eggs. On the third plate add the bread crumbs and 2 tsp salt.
Put half oil and half butter into a large skillet (for example 2 tbsp oil and 2 tbsp butter; you need to use enough to cover the bottom of the skillet to about 1/4 inch) and heat at moderate heat until a drop of water pops when flicked in to skillet.
Dredge both sides of the a veal cutlet in the flour. Dunk the veal cutlet quickly in the egg, then immediately dredge the meat in the bread crumbs. Do not press the bread crumbs onto the meat. Gently shake off any extra bread crumbs. Immediately place the coated meat into the hot skillet .
Brown without turning for about 3 minutes.
Turn and brown other side for about 3 more minutes.
Remove and drain on paper towels.
Squeeze fresh lemon juice over and serve. |
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Personal
Notes: |
Personal
Notes: When done correctly, the coating is crisp and brown but doesn't stick to the veal. You should be able to slide a knife between the meat and the coating. The trick to this is to fry the Schnitzel immediately after it has been coated with bread crumbs. Letting the breaded veal sit before frying it causes the coating to stick to the meat.
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