German | Wiener Schnitzel
Posted on May 26, 2013
The first recipe in my German cooking adventure. I wrote up the recipe as it was in the source, but when I made it I just fried the veal in a pan with some oil, flipping once. I didn't do the deep fry. It turned out good.
Yield: 4 servings
1 cup all-purpose flour
3 teaspoons kosher salt, divided, plus more for seasoning
2 large eggs
2 tablespoons heavy cream
2 cups fine plain dried breadcrumbs
1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
freshly ground black pepper
2 cups vegetable oil (or less)
3 tablespoons unsalted butter
1 lemon, cut into 4 wedges
curly parsley or lettuce
Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"–1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel–lined sheet. Repeat with remaining veal slices.
Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
(Ref. "Wiener Schnitzel" recipe, www.epicurious.com)