Sep 14, 2007 1:03 pm US/Central
Wiener Schnitzel
Serves 4
Ingredients:
• 1 cup all-purpose flour, seasoned with salt and white pepper
• 2 large eggs, lightly beaten
• 2 tablespoons milk
• 1 cup cracker meal or fine bread crumbs
• 4 (5-ounce) veal cutlets, pounded thin and chilled
• Vegetable oil, as needed, for pan frying
• Lemon wedges, for garnish
• Kosher dill pickle wedges, for garnish
Preparation:
In a small bowl, place the seasoned flour. In a shallow container, whisk the eggs and milk together. In a medium-size bowl, place the cracker meal. Entirely coat each cutlet with the flour, then the egg mixture, and finally the cracker meal. Pat the cutlets with the meal to ensure they are completely coated. Place one layer of cutlers on a baking sheet, cover, and refrigerate at least 30 minutes before cooking.
Pour the oil to a 1/4-inch depth into a large skillet. Heat over medium-high heat. Gently add a few cutlets at a time, and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a baking sheet lined with absorbent paper. Keep warm until ready to serve.
Heat eight plates. Place each cutlet on a heated plate with a lemon wedge and a pickle wedge. Accompany with German Fries, Mashed Potatoes, or German Potato Salad served warm. A simple tossed salad completes the meal.
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