I have had many schnitzels in my life. I come from a town with a small but imposing German population and I have spent more than my fair share of time working in Germany. Of the many times that I have tried the fried and breaded meat, I have enjoyed it exactly once. The good news is that it can be done well. I think the trick is the heat and the thinness of the pounded meat. The one that I had that was good was not the least bit greasy and the schnapps was also particularly good – probably half of the battle.
- 4 Veal Cutlets (or pork if you have an issue with veal)
- 1 Cup Flour
- 1 Cup Bread Crumbs
- 2 Eggs
- 2 Tablespoons Water
- 1 Lemon
- Handful of Italian Parsley
- Vegetable Oil
- Salt and Pepper
- Something Heavy (Meat Pounder)
- Chef’s Knife
- Hand Juicer (Optional)
- 3 Shallow Bowls
- Large Skillet
- Place the cutlets, one by one, in a large plastic bag and pound then thin.
- Whisk the eggs and water in one of the bowls.
- Put the flour in another bowl and salt and pepper it.
- Put the bread crumbs (panko is nice) in another bowl and also add salt and pepper.
- Heat about 12″deep of oil in the pan over medium high heat.
- Dredge the veal in the flour, then the egg wash, then the bread crumbs.
- Prep all of the cutlets the same way.
- Fry them, leaving enough room in the pan so they are not crowded. This usually takes 4-5 minutes, depending on the thickness. You want them to be brown and stay together.
- Flip and repeat until all are cooked. Keep the oil hot.
- Remove to paper towel covered plate to absorb the excess oil.
- Squeeze lemon over and garnish with rough chopped parsley.