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PrintWiener Schnitzel — Breaded Veal Cutlets
Breaded veal cutlets were originally imported to Austria from Milan early in the nineteenth century. Fried to golden perfection, this dish quickly became the national favorite and the pinnacle of Viennese cuisine. Garnish the cutlets with freshly sliced lemon wedges and serve the traditional way with a tart cucumber salad.
Serves 4
- 1 1/2 pounds veal cutlet, cut from the leg or the loin
- sea salt, to taste
- ground pepper, to taste
- 1 cup unbleached white flour
- 2 eggs lightly beaten with 2 tablespoons of cold water
- 1 1/2 cups fine bread crumbs
- Safflower oil for frying (approx. 1 cup)
- 3 lemons, quartered
Ask your butcher to slice the veal as thin as possible and to flatten the meat with a mallet. Tenderize the veal cutlets more at home, just before cooking by placing the veal between 2 sheets of wax paper and flatten them lightly with a mallet or hammer.
Liberally sprinkle the veal cutlets with salt and pepper on both sides.
Dip the cutlet first in a plate of flour and shake off excess. Then dip the cutlet in the egg-water mixture and let excess drip off. Finally, dip the cutlet in a plate of breadcrumbs and shake off excess. The crumbs should cling lightly to the meat.
In a large frying pan, heat at least ½ cup of oil over medium high heat. Fry cutlets in two batches, about 3 minutes on the first side and 2 minutes on the second side until golden brown. Drain on paper towels.Pour out the oil and wipe the pan clean with paper towels. Repeat entire process for second batch. Serve very hot with lemon wedges.
Nutrition Info
Per Serving (244g-wt.): 760 calories (320 from fat), 36g total fat, 11g saturated fat, 54g protein, 51g total carbohydrate (3g dietary fiber, 3g sugar), 275mg cholesterol, 740mg sodium