Wolfgang Puck's Wiener Schnitzel

By á-46

Ingredients

• 4 , 6-ounce Pork or Chicken scaloppini
• Salt and Pepper
• 1 cup flour for dusting
• 2 Eggs, plus 2 tablespoons water, beaten, for egg wash
• 3 cups Panko, or fresh dried white bread crumbs
• Peanut oil for frying

Details

Servings 4

Preparation

Step 1

1. In a heavy, deep sauté pan, preheat 4 inches of oil to 375 degrees.

2. Season the chicken or pork scaloppini with salt and pepper. Dredge in flour. Dip in egg wash. Coat with panko or breadcrumbs.

3. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.

4. Place one Wiener Schnitzel on each of four dinner plates. Garnish with fried parsley leaves and lemon sections.