Weiner Schnitzel
beef
2 pounds veal cutlets; * see note
salt and freshly ground pepper; to taste
vegetable oil for deep-frying
1 cup flour
1 cup fine dried bread crumbs
2 eggs
lemon slices and parsley sprigs; for garnish
Preheat oven to 200 degrees. In a large skillet over medium heat, pour in oil to a depth of about 3 inches. Heat until hot but not smoking (about 365 degrees). Place flour and bread crumbs on separate plates. In a small bowl beat eggs. Dip cutlets in flour, then egg, then bread crumbs. Slip cutlets into hot oil, two at a time, and deep-fry until crisp and golden (3 to 4 minutes). Remove to paper towels to drain, then keep warm in oven until all cutlets are cooked.
Serving Ideas : Serve on a heated platter & with lemon and parsley.
NOTES : With a meat mallet gently pound cutlets to about 1/8 inch thick. With a sharp knife nick edges of cutlets in a few places so that the veal will not curl as it cooks. Season lightly with salt and pepper.Variations: Natural Schnitzel - Omit oil, eggs, and bread crumbs. Dip cutlets in flour and saute in 1/4 cup butter, turning once, until golden brown (about 4 minutes per side). Remove cutlets to a heated platter. Add 1/2 cup water to pan drippings and cook several minutes, stirring constantly and scraping bottom of pan to loosen any burned-on bits. Pour over cutlets and serve immediately. Parisian Schnitzel - Proceed as directed for Wiener Schnitzel, omitting bread crumbs. Yield: 6 servings. 1559 0 0 0 196 0 0
Contributor: Š 1995 Cole Group, Inc.
Yield: 6 servings
Preparation Time: 0:00