Wiener Schnitzel

TinyArtist

Wiener Schnitzel

2 lbs (1 Kg) leg of veal, cut into slices 1/4 inch (5 mm) thick
1/2 cup (125 ml) fresh lemon juice
Salt and freshly ground pepper to taste
1/2 cup (125 ml) flour
2 eggs, beaten with 2 Tbs (30 ml) water
1 cup (250 ml) bread crumbs
6 Tbs (90 ml) lard, butter, or vegetable oil
Lemon wedges for garnish

Combine the veal slices and lemon juice in a non-reactive bowl and marinate for 1 hour. Pat the cutlets dry and season with salt and pepper. Lightly coat the cutlets with flour, then dip in the beaten egg and coat with bread crumbs. Refrigerate for at least half an hour, or up to several hours. Heat the lard in a large heavy skillet over high heat until the surface shimmers and add the cutlets, 2 or 3 at a time. Cook 3 to 4 minutes on each side, until golden brown. Garnish with lemon wedges and serve immediately. Serves 4 to 6.

TinyArtist

Wiener Schnitzel Variations

Cheese Schnitzel (Kaseschnitzel) - Substitute 1/2 cup (125 ml) grated Parmesan cheese for half the bread crumbs in the recipe above.

Schnitzel a la Holstein - Prepare Wiener Schnitzel as above and top each with a fried egg with anchovy fillets laid across the egg, and a sprinkling of capers.

feinik

Thank for your recipe!