-4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well) -1/4 c. flour (all purpose or brown rice) -1/4 tsp. salt -1/2 c. bread crumbs -2 eggs -Oil or lard for frying (lard is traditional)
To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don't have a meat mallet. Pound the meat evenly to 1/4 inch thickness for best results. Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel. Make sure the breaded meat "swims" in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!
Setup 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one andbreadcrumbs in another. Beat eggs well and place in the third dish.
Heatat least 1/4 inch of oil in the pan to 350°F.
Workingone at a time, dredge cutlets first in flour until the surface is completelydry. Dip in egg to coat, allow the excess to drip off for a few seconds andthen roll quickly in the breadcrumbs until coated. Do not press breadcrumbsinto the meat. Place meat immediately in the pan with the hot oil. Do not crowdthe pan. Cook the schnitzel in batches, if necessary.
Frythe schnitzel for 3-4 minutes on one side. You may want to swish them around alittle with your fork to make sure they are not sticking to the pan. Turn themover once and fry until both sides are golden brown. Remove from pan, allow theoil to drain off, place on a plate with lemon slices and potato salad or greensalad and serve.
Alsogood with Wiener Schnitzel: cucumber salad and french fries.
Saturday, July 26 2014 2:09 PM EDT2014-07-26 18:09:07 GMT
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