Photo: Wiener Schnitzel Recipe
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.
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By Lester Bushy
Corpus Christi,...
on May 12, 2013
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Very tasty recipe! I was looking for an easy, quick way to prepare veal for Mother's Day, and this is it! My family loved it! I served it on a platter with lots of fresh slices of lemon which everyoe ejoyed squirting on the Wiener Schnitzel. Thank you, Paula!
By London_
Banning CA
on April 18, 2011
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Veal is good but exspensive for most. You can use Pork Loin as an replacement. Sliced about inch and pound out to "your thinest". Suggestion: instead of water use lemon juice in egg wash. Two dshes: one for egg wash and other with flour and bread crumbs combined. Wonderful!
By blt1958
Eden Prairie, 63
on February 28, 2011
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This is a very good basic recipe. Pork cutlets or boneless, skinless chicken breasts can be substituted for the veal. Pound the cutlets or breasts thin first.
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