Wiener Schnitzel (veal)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 (6 ounce) veal cutlets
• wax paper
• 1/2 cup flour
• salt & pepper
• 1 egg (beaten)
• extra virgin olive oil (a drizzle)
• 1 cup cracker meal or 1 cup crushed corn flakes
• butter (for frying)
• 1/8 teaspoon nutmeg
• 1 lemon (cut into 4 wedges)

Recipe

• 1 cover work surface with a sheet of waxed paper.
• 2 arrange cutlets with a few inches between them on paper.
• 3 over the cutlets, top with a second sheet of waxed paper.
• 4 pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
• 5 if they are already 1/4 inch, then you don't have to pound them.
• 6 heat a large skillet over medium heat. set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
• 7 place flour in 1 tin and season with salt and pepper.
• 8 in the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
• 9 in the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
• 10 i use crushed corn flakes that are sold in a box in the supermarket already crushed.
• 11 dredge the veal completely in flour.
• 12 then coat the veal evenly with egg on both sides.
• 13 gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
• 14 add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
• 15 when the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
• 16 remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
• 17 garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.