According to the authors, the hallmark of perfectly cooked Wiener Schnitzel is a crumb coating that's crisp and brown, yet doesn't stick to the meat(you should be able to slide a table knife between the two). The trick is to bread the meat just before you cook it, they claim.
- 1 pound veal scallops, pounded very thin, as for scaloppine
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/3 cup unsifted all-purpose flour
- 3 extra-large eggs, lightly beaten
- 1 cup fine dry white bread crumbs
- 3 tblsps. clarified butter
- 3 tblsps. peanut or other vegetable oil
- 1 large lemon, thinly sliced
Preheat oven to 275 degrees. Halve any scallops that are large; sprinkle both sides of each piece with salt and pepper and let stand at room temperature 10 to 15 minutes. Place flour on a piece of waxed paper; put eggs in pie plate, and crumbs in another pie plate. Line up on counter near stove. Flour both sides of cutlets, dip in eggs, then in crumbs. Heat clarified butter and oil in heavy 12-inch skillet over moderately high heat about 2 minutes, or until a cube of bread sizzles in it. Brown half the breaded scallops quickly, about 3 minutes to a side. Remove to a shallow pan lined with paper toweling and set, uncovered, in the oven. Brown remaining half the same way. Serve at once with lemon slices.
Print this recipe
Source: Wyondotte News Herald
Submitted By: Linda Wilson
Breaded Veal Cutlets