WIENERSCHNITZEL (BREADED VEAL CUTLETS)
4 servings
An Austrian specialty that is worthy of mimicking with thin portions of all manner of meats, fowl, and fish. To make these Wienerschnitzel à la Holstein, top each cutlet with a Fried Egg, 2 anchovy fillets, and ½ teaspoon drained capers. For other schnitzels, see Breaded Pork Chops or Cutlets and Pan-Fried Chicken Cutlets II. For tips on pounding veal into cutlets, see here.
Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick:
- 1 pound veal cutlets
Season with:
- ½ teaspoon salt
- ½ teaspoon black pepper
Spread on a plate:
- ½ cup flour
Beat together in a shallow bowl:
- 2 eggs
- 1 tablespoon milk
Spread on another plate:
- 2 cups dry bread crumbs or 2 ½ cups fresh bread crumbs
Dredge the veal lightly in the flour and shake off the excess. Dip into the egg mixture, then coat with the bread crumbs, pressing down on the crumbs slightly to help them adhere to the veal. Heat in a large skillet over medium-high heat:
- 3 tablespoons vegetable oil or Clarified Butter
Cook the cutlets in batches, adding more oil or butter to the skillet as needed. Fry until nicely browned, 1 to 1 ½ minutes each side. Transfer to paper towels to drain as they brown, then keep warm on the platter in the oven. Sprinkle the cutlets to taste with:
- Salt and black pepper
Serve simply with:
- Lemon wedges