Breaded Veal Cutlet (Weiner Schnitzel) is an Austrian classic, usually served with a fried egg on top and lemon to enhance the breading. Our simplified version is delicious. Make sure to cook the schnitzel in deep, very hot oil or clarified butter, about 325 to 340 degrees F. allowing the breading to cook properly.
- 2 pounds veal steak
- lemon juice
- salt and pepper
- crackers, crushed *or
- bread crumbs
- 1 egg, beaten
- vegetable or canola oil for frying
- 1 egg, fried sunny side up, per portion
- 2 Tablespoons butter, for frying eggs
- lemon wedges for garnish
- Cut 2 pounds of veal steak, into 1/2-inch thick slices for serving.
- Meanwhile, heat at least 1 inch of oil in a deep skillet to 325 degrees F.
- Sprinkle with salt and pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes, then fry on both sides in heated oil for about 6 minutes for the first side, and 4 minutes for the second, till both sides are golden brown but not burned. The cutlets should float in the oil to ensure the proper cooking of the breading.
- In a smaller frying pan, cook the eggs in butter.
- Sprinkle with lemon juice and top with a fried egg per portion. Serve with one or two lemon wedges per person.
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