| Level: | Easy |
Ingredients
- 6 veal cutlets
- 1 1/2 tablespoons fresh lemon juice
- Salt
- 1/2 to 1 cup all-purpose flour
- 2 eggs, lightly beaten with 2 tablespoons cold water
- 2 tablespoons vegetable oil
- 1 generous cup fine, dry bread crumbs
- 4 to 5 tablespoons butter
Instructions
- Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary – but don’t crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don’t use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.
Reviews
This is the best recipe for Wiener Schnitzel! Just bought veal today so I could make it again. Very tender and tasty.
THIS IS ONE OF THE BEST RECIPES FOR WIENER SCHNITZEL I HAVE FOUND. QUITE EASY. I USED A CAST IRON SKILLET AND COOKED THEM 4 1/2 MIN. HAD A SIDE OF SMALL RED POTATOES. ALSO USED BONELESS PORK CUTLETS TENDERIZED AS VEAL IS ALMOST IMPOSSIBLE TO FIND WHERE I LIVE.
This tastes just like the veal my German grandmother used to make.
Prepared this dish for a German friend who came for a visit from Germany, she said it was delicious and quite like she makes, and has at home in Germany. Looked for a quick, and easy recipe for Wiener Schnitzel, this one did the complete trick.
A little time consuming (the prep work was), but the end result was well worth the effort. I prepared the variation w/eggs, anchovies, and capers. Incredible.