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Wiener Schnitzel (3-4
servings)
Ingredients:
1 1/2 pounds veal cutlet, cut from the leg or the
loin
sea salt, to taste
ground pepper, to taste
1 cup unbleached white flour
2 eggs lightly beaten with 2 tablespoons of cold water
1 1/2 cups fine bread crumbs
Safflower oil for frying (approx. 1 cup)
3 lemons, quartered
Preparation:
Ask your butcher to slice the veal as thin as possible and to flatten the meat
with a mallet. Tenderize the veal cutlets more at home, just before cooking by
placing the veal between 2 sheets of wax paper and flatten them lightly with a
mallet or hammer.
Liberally sprinkle the veal cutlets with salt and pepper on both sides.
Dip the cutlet first in a plate of flour and shake off excess. Then dip the
cutlet in the egg-water mixture and let excess drip off. Finally, dip the cutlet
in a plate of breadcrumbs and shake off excess. The crumbs should cling lightly
to the meat.
In a large frying pan, heat at least ½ cup of oil over medium high heat. Fry
cutlets in two batches, about 3 minutes on the first side and 2 minutes on the
second side until golden brown. Drain on paper towels.
Pour out the oil and wipe the pan clean with paper towels. Repeat entire process
for second batch. Serve very hot with lemon wedges. Enjoy!!
Nutrition Info:
Per Serving (244g-wt.): 760 calories (320 from fat), 36g total fat, 11g
saturated fat, 54g protein, 51g total carbohydrate (3g dietary fiber, 3g sugar),
275mg cholesterol, 740mg sodium
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