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Veal Wienerschnitzel

Source of Recipe

Wolfgang Puck


Recipe Introduction

This is FABulous and the best I have ever made & eaten, YUM! As a young child, my Great Uncle Louie made this dish for his father when he entertained clients. I think Uncle Louie would be proud!

List of Ingredients


4 8-ounce veal scaloppini
Salt and pepper
Flour for dusting
2 eggs, plus 2 tablespoons water, beaten, for egg wash
Panko, processed into fine crumbs, or fresh dried white breadcrumbs
Peanut oil for frying

Deep fried parsley leaves for garnish
Lemon sections for garnish
Fresh minced parsley for garnish



Recipe

1. Preheat oil to 375 degrees F. in a heavy, deep saucepan.

2. To prepare Wienerschnitzel: Season the veal scaloppini with salt and pepper. Dredge in flour. Dip in egg wash. Coat with panko or breadcrumbs.

3. Score the coated scaloppini with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.

4.Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.


My notes:
1) the cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize.
2)serve with white rice and "pea gravy" > white cream sauce and spring peas