Wienerschnitzle Ala Wolfgang Puck

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 veal cutlets, very thin
• salt
• pepper
• 1/2 cup flour, for dredging
• 2 eggs
• 2 tablespoons water
• 1 -1 1/2 cup panko breadcrumbs, crushed
• 1/2-1 cup peanut oil, for frying, add more as needed
• 1 lemon, cut into wedges

Recipe

• 1 preheat oil to 375 degrees f. in a heavy, deep saucepan.
• 2 beat eggs with 2 t water to make an egg wash.
• 3 to prepare wienerschnitzle:.
• 4 pound out the cutlets if necessary.
• 5 season the veal cutlets with salt and pepper.
• 6 score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
• 7 dredge in flour. dip in egg wash. coat with crushed panko crumbs. *you may need more flour and panko crumbs.
• 8 deep fry about 2-3 minutes per side, or until golden brown and cooked through. transfer to paper towels to drain. replenish oil as necessary.
• 9 my notes:.
• 10 panko (japanese) bread crumbs can be found in the asian aisle/ market to often times with "regular" bread crumbs. i highly recommend using panko. they are lighter & much crunchier than standard bread crumbs. to crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
• 11 i would recommend slicing each cutlet in half to ease in cooking.
• 12 the cutlets should be sliced very thinly. if not you may have to use a meat mallet to tenderize and pound flatter.
• 13 i serve with basmati rice, lemon wedges and gravy/ sauce with peas.