Wiener Schnitzel 1 pound thin veal cutlets
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil
1 lemon, sliced into thin wedges
Season each veal cutlet with salt and pepper (both sides). Let stand at room temperature for 10-15 minutes.
In the meantime, prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove.
Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, then coat it with bread crumbs.
Put the coated veal cutlet immediately in the hot skillet. Cook each side for about 3 minutes, or until each side is a deep golden brown. Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.
Serve the schnitzels warm with lemon slices.
More Information on the Schnitzel
|
