Dae's Wienerschnitzel | International Food

Home

Mar

2009

Dae is a regular recipe contributor and this recipe is quite outstanding. This schnitzel recipe is an old world favorite that never gets outdated. Enjoy!

8 veal cutlets (or pork cutlets, my preference)

3 lemons

1 1/2 tbs. fresh lemon juice

Salt & pepper

1/2 to 1 cup all-purpose flour

2 eggs, lightly beaten with 2 tbs cold water

1 generous cup fine, dry bread crumbs

2 tablespoons vegetable oil

4 to 5 tbs. unsalted butter

1. Pound the cutlets to an even, approximately 1/8-inch thickness.

2. In a non-reactive dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt and pepper.

3. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour.

4. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs.

5. Put the cutlets on a cake cooling rack to keep them from getting soggy. Let stand at room temperature for 20 minutes. Preheat oven 250F.

6. Heat heavy skillet over medium-high heat and add the butter and oil. When the butter is quite hot and the foam starts to subside, add the cutlets (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 will need to discard it, wipe out the pan, and add more butter for the next batch.

7. 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.

8. Remove each one and drain on paper towels. Put in a single layer and keep warm in a 250*F oven while you cook the second batch, if necessary, do not cover.

9. Serve with wedges of lemon to squeeze on cutlets.

10. Serve with fries or fried potatoes, spaetzle.

Yield: 4 servings

Recipe submitted by Dae Thompson of Marietta, Georgia.