MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 Servings
6 Veal cutlets
1 1/2 tb Fresh lemon juice
Salt
1 c A_P flour
2 lg Eggs; lightly beaten, with:
2 tb Water; cold
2 tb Oil
1 c Fine, dry bread crumbs;
- generous
5 tb Butter
Set oven @ 250 F/121 C.
Pound the veal cutlets to an even, approximately 1/8" thickness, or
have your butcher do this for you. In a dish, sprinkle the cutlets
with lemon juice and let stand for 30 minutes. Season both sides
with salt.
Place the flour on a flat plate, and place the egg/water mixture in
a wide, shallow bowl. Add the oil to the egg mixture and beat in
with a fork. Spread the bread crumbs on a large plate. Dip the
cutlets lightly into the flour, making sure to coat all surfaces,
then gently shake off the excess flour. Dip the cutlets into the
egg mixture, letting the excess drip away, and then dredge them in
the bread crumbs. Let stand at room temperature for 20 minutes.
Heat your largest, heavy skillets over medium-high heat and add the
butter. When the butter is quite hot and the foam starts to
subside, add the veal (cook in batches if necessary - but don't
crowd them in the pan). If the butter browns too much after cooking
the first batch, you may need to discard it, wipe out the pan, and
add more butter for the next batch. Cook for 4 to 6 minutes on each
side, until golden brown, and turn with a spatula (don't use a fork
or tongs, or the breading may be pierced).
When the second side is golden, the schnitzels should be cooked
through. Transfer to a warm platter and keep warm in a 250 F/121 C
oven while you cook the second batch, if necessary.
Recipe by Hans Rockenwagner
Recipe FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
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