Recipes : Wiener Schnitzel : Food Network

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Wiener Schnitzel
Recipe courtesy Paula Deen, 2007

Ingredients
4 veal cutlets (about 4 ounces each), pounded very
thin, scallopini style
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges, for service

Directions
Pat the veal cutlets dry with paper towels. Season
them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls
or pie plates. Put flour in 1, eggs and water in another, and bread crumbs in the
last. Beat the eggs and water together. Dredge each of the veal cutlets first in
flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a
platter.

Heat a large straight sided skillet, filled half way up with vegetable oil, over
medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry.
Since they are so thin, the veal will cook very quickly, about 2 minutes per side.
Drain the cutlets on a paper towel lined plate. Serve with lemon wedges.