Wienerschnitzel (breaded Veal Cutlets)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 veal cutlets
• 1 lemon
• salt, to taste
• 1 cup all-purpose flour
• 2 eggs
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 cup fine dry breadcrumb
• 4 tablespoons vegetable shortening (more might be needed depending on the size of your pan)

Recipe

• 1 place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
• 2 slice lemon in half and squeeze lemon juice over all four pieces of veal.
• 3 allow the veal to sit in lemon juice for 30 minutes.
• 4 allow excess lemon juice to drip off before breading the cutlets.
• 5 sprinkle a pinch of salt over each cutlet.
• 6 place flour in a large shallow plate.
• 7 beat eggs, water, and vegetable oil in a large shallow bowl. ~note~ the vegetable oil helps to hold the breading on securely and to make the breading crisp.
• 8 place breadcrumbs in a large shallow plate.
• 9 one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
• 10 then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
• 11 then dredge into the breadcrumb mixture to coat.
• 12 place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
• 13 heat shortening in a large heavy skillet.
• 14 there should be enough oil in the pan for the cutlets to "swim".
• 15 when the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
• 16 fry first side slowly until golden brown, about 4-6 minutes.
• 17 turn cutlets over with a spatula, being careful not to splatter hot oil.
• 18 fry on second side for about 4-6 minutes, or until golden brown.
• 19 drain on paper towels.
• 20 if you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°f while you continue to fry up the rest of the cutlets.