• 9/9 Wienerschnitzel - 4

    From Dave Drum@1:3634/12 to All on Wed Sep 8 05:22:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wiener Schnitzel
    Categories: Beef, Citrus, Breads
    Yield: 6 servings

    6 Veal cutlets
    1 1/2 tb Fresh lemon juice
    Salt
    1 c A_P flour
    2 lg Eggs; lightly beaten
    +=WITH-_
    2 tb Cold water
    2 tb Oil
    1 c (generous) fine, dry bread
    - crumbs
    5 tb Butter

    Recipe courtesy of Hans Rockenwagner

    Set oven @ 250ºF/121ºC.

    Pound the veal cutlets to an even, approximately 1/8"
    thickness, or have your butcher do this for you. In a
    dish, sprinkle the cutlets with lemon juice and let
    stand for 30 minutes. Season both sides with salt.

    Place the flour on a flat plate, and place the egg/water
    mixture in a wide, shallow bowl. Add the oil to the egg
    mixture and beat in with a fork. Spread the bread crumbs
    on a large plate. Dip the cutlets lightly into the
    flour, making sure to coat all surfaces, then gently
    shake off the excess flour. Dip the cutlets into the egg
    mixture, letting the excess drip away, and then dredge
    them in the bread crumbs. Let stand at room temperature
    for 20 minutes.

    Heat your largest, heavy skillets over medium-high heat
    and add the butter. When the butter is quite hot and the
    foam starts to subside, add the veal (cook in batches if
    necessary - but don't crowd them in the pan). If the
    butter browns too much after cooking the first batch,
    you may need to discard it, wipe out the pan, and add
    more butter for the next batch. Cook for 4 to 6 minutes
    on each side, until golden brown, and turn with a
    spatula (don't use a fork or tongs, or the breading may
    be pierced).

    When the second side is golden, the schnitzels should be
    cooked through. Transfer to a warm platter and keep warm
    in a 250ºF/121ºC oven while you cook the second batch, if
    necessary.

    RECIPE FROM: https://www.foodnetwork.com

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