Vienesse Wiener Schnitzel
Source of Recipe
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List of Ingredients
VIENESSE WIENER SCHNITZEL
All-puropse Flour, approximately 3/4 cup
1 egg, beaten
3/4 cup bread crumbs
2 tablespoons finely chopped Parsley
1/2 to 3/4 cup Vegetable oil
4 veal cutlets (about 1 1/4 pounds), cut from the loin, pounded between plastic wrap
1 lemon, cut into 4 wedges
Put the Flour, egg, and bread crumbs into 3 separate shallow bowls. Add the Parsley to the egg and mix. Season contents of each bowl with Salt and Pepper to taste.
Heat 1/2 cup of Vegetable oil in a skillet or frying pan until very hot -- just under smoking, 375 degrees. The high heat helps reduce the absorption of fat.
Quickly dredge one cutlet in the flour, shaking off excess, then dip into the egg, and finally the bread crumbs. Place the breaded veal in the hot oil.
Repeat process with remaining cutlets, cooking each side until golden brown --anywhere from 45 seconds to 2 minutes, depending on thickness. Shake the pan as the cutlets cook so they don�t stick. Add more oil to skillet if necessary.
Remove the cutlets as they finish cooking and place on paper towels to absorb any residual oil.
Serve each cutlet with a lemon wedge.Recipe
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