Wienerschnitzel

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.

Ingredients

  • 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

Tools

  • Something Heavy (Meat Pounder)
  • Chef’s Knife
  • Hand Juicer (Optional)
  • 3 Shallow Bowls
  • Large Skillet
  1. Place the cutlets, one by one, in a large plastic bag and pound then thin.
  2. Whisk the eggs and water in one of the bowls.
  3. Put the flour in another bowl and salt and pepper it.
  4. Put the bread crumbs (panko is nice) in another bowl and also add salt and pepper.
  5. Heat about 12″deep of oil in the pan over medium high heat.
  6. Dredge the veal in the flour, then the egg wash, then the bread crumbs.
  7. Prep all of the cutlets the same way.
  8. 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.
  9. Flip and repeat until all are cooked. Keep the oil hot.
  10. Remove to paper towel covered plate to absorb the excess oil.
  11. Squeeze lemon over and garnish with rough chopped parsley.
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