Wiener schnitzel √
From Plachutta’s Gasthaus zur Oper in Vienna.
• 2 eggs
• About 1 1/4 lb. trimmed veal, silverside or topside
• 1 to 2 tsp. salt, divided
• 3/4 c. flour for dredging
• 1 1/4 c. dry bread crumbs
• Vegetable oil or clarified butter, enough to come up 1/2-in. in a frying pan
• 1 lemon, quartered, for garnish
Preheat oven to 200 degrees. Place a baking sheet lined with paper towels in the oven; this is for the schnitzels as they come out of the frying pan.
In a shallow dish, beat eggs with a fork.
Place veal cutlets on waxed paper; cover with additional waxed paper. Gently pound (you can use a rolling pin) until under 1/2-inch thickness. Season each side with salt, using 1/4 to 1/2 tsp. for each cutlet, to taste.
Place flour in another shallow dish, and breadcrumbs in another shallow dish.
Heat oil or clarified butter in large skillet to 325 degrees.
Lay each slice of veal on the flour to coat; turn, coating other side. Dip floured slices into beaten egg, then coat on both sides with breadcrumbs, pressing lightly with fingers to help them adhere. Place each cutlet in skillet and fry for 3 to 5 minutes, turning once, until brown. Fry cutlets singly, or no more than two at once. Drain on paper towels and keep warm until all are fried. To serve, garnish with lemon wedge.
Nutrition information per serving: