Wiener Schnitzel is a classic of Austrian and German cuisines. Meaning ‘Vienna cutlet’, the rich veal flavor is concentrated and enhanced by the breading and lemon. Often, Wiener Schnitzel is served with a sunny-side-up egg and anchovy. Accompanied by buttered, herbed boiled potatoes, noodles or Spaeztle, and either green beans, yellow squash or asparagus, these cutlets make a great meal.
- 4 veal cutlets, 5 ounces each
- 1 Cup all purpose flour
- salt and freshly ground pepper, to taste
- 2 large eggs, lightly beaten
- 2 Tablespoons milk
- 1 Cup cracker meal
- vegetable oil, as needed
- lemon wedges, for garnish
- Pound veal cutlet to uniform thinness. Chill well. Season flour with salt and pepper; place in bowl.
- In shallow container, combine eggs and milk. Place cracker meal in a bowl.
- Dip cutlets first in flour, then egg and finally cracker meal, each time making sure they are fully coated. Pat lightly so cracker meal adheres. Place on sheet pan; cover and refrigerate at least 30 minutes before cooking.
- Pour 1/4 inch oil into large skillet; heat over medium-high flame. Add cutlets, without crowding pan. Cook until crisp and golden on both sides. Transfer to sheet pan lined with paper toweling.
- Serve hot with lemon. Goes nicely with Spaetzle, Parslied Potatoes or Buttered Noodles.
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