MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Wiener Schnitzel
Categories: Beef, Dairy, Breads, Herbs, Citrus
     Yield: 4 Servings

 1 1/4 lb Veal top round; in 5 oz
          - scaloppines
          Salt & freshly ground white
          - pepper
     1 c  Flour
     2 lg Eggs
     2 tb Heavy cream
     2 c  Unseasoned bakery bread
          - crumbs
     2 c  Oil
   1/2 c  Flat-leaf parsley leaves;
          - rinsed, well-dried,
          - coarse chopped, packed
     3 tb Unsalted butter
     4    Lemon wedges
          Cucumber or bibb lettuce
          - salad in vinaigrette
          - dressing

 One at a time, place veal pieces in heavy 1 qt plastic bag, and
 pound thin with meat pounder. Place veal on large platter, and
 lightly salt and pepper both sides.

 Put flour in shallow bowl wide enough to hold a piece of veal flat.
 Put eggs and cream in a similar bowl. Beat to blend. Put bread
 crumbs in a third similar bowl.

 Set oven @ 175 F/79 C.

 Line baking sheet with parchment. Arrange bowls near stove, along
 with a platter covered with layers of paper towel and a small plate
 covered with layers of paper towel.

 Heat oil in an 11 to 12" skillet or sauteacute; pan, the deeper the
 better. When oil is quite hot, put parsley in strainer, put in oil,
 and fry 10 seconds. Remove parsley, draining well, and place on the
 small plate. Add butter to skillet, and adjust heat to medium.

 Put 1 slice veal in flour, cover well, then shake off excess. Dip
 in egg, turning to coat. Put in bread crumbs, coating well, then
 shake off excess. Put in skillet, and fry about one minute, gently
 moving pan in circular motion on the burner. Oil should be frothy.
 When breading looks bubbly and starts to brown, turn and cook
 another minute, then transfer to paper-towel-lined platter. Repeat
 with remaining veal, adjusting heat so crumb coating cooks
 gradually and evenly, without burning.

 Place the cooked, drained schnitzels on a baking sheet, and put in
 the oven until ready to serve, up to 15 minutes.

 Arrange veal on platter or individual plates. Garnish with lemon
 wedges and fried parsley, and serve with salad.

 Recipe by Kurt Gutenbrunner

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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