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Austrian: Wiener Schnitzel

Source of Recipe

Epicurious, December 2011


Recipe Introduction

"Kurt Gutenbrunner, the New York City chef and author of 'Neue Cuisine: The Elegant Tastes of Vienna,' gave us his recipe for perfectly crisp, golden veal cutlets."

Recipe Link: https://tinyurl.com/4v4jz7ms

List of Ingredients

◦ 1 cup all-purpose flour
◦ 3 teaspoons kosher salt, divided, plus more for seasoning
◦ 2 large eggs
◦ 2 tablespoons heavy cream
◦ 2 cups fine plain dried breadcrumbs
◦ � pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
◦ Freshly ground black pepper
◦ 2 cups vegetable oil
◦ 3 tablespoons unsalted butter
◦ 1 lemon, cut into four wedges
◦ Curly parsley or lettuce


Recipe

Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to ⅛- to 1⁄16-inch thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350� F. Add butter to skillet and adjust heat to maintain 350�F.

Dredge two veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices. Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

Makes 4 servings