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Ingredients
- For frying:
- 4-6 veal cutlets (pounded)
- 1 c. flour
- 1 c. unseasoned bread crumbs
- 4 eggs
- 1/2 c. milk
- salt and pepper, to taste
- 2 lemons (wedged) for garnish
- 1 c. vegetable oil
- 1/2 stick butter
Details
Preparation
Step 1
Making Egg Wash
One of the most important steps to make this dish is preparing the egg wash. The egg wash allows the breadcrumbs to adhere to the cutlet, and it also seasons the meat. First, crack your eggs on a flat surface. This keeps those annoying bits of shell from getting into your egg wash. Now season with a little salt and pepper. Add milk to thin out the wash. I personally prefer whole, or 2% milk. Now mix. Once everything is incorporated and bubbly, we're ready to dredge the cutlets.
Dredging the Cutlets for Wiener Schnitzel
Start off in the flour. Give it a light dusting. Shake off any excess. Then dip the cutlet into the egg wash. Now I use what's called the wet hand, dry hand technique. With your left hand, if you're right-handed (or right hand if you're left-handed), dip the meat into the wash and put the cutlet into the breadcrumbs. Now with your opposite hand, pat down the meat in the breadcrumbs. And we're done with dredging. This way one hand stays dry, and you do not have to constantly wipe your hands as you dredge.
Frying the Wiener Schnitzel
Heat pan with medium high heat. The best way to check if the pan is hot is to put your hand above it. You're good to go when you start feeling the heat coming off from the pan. Now add oil. Then add butter. Add the meat once the butter starts to foam. As you see the schnitzel start browning around the sides, give it a quarter turn. One of my tricks for a beautiful schnitzel is, as you're letting it pan fry, baste the top with the butter and oil mixture. This makes the crust puff up and you get a nice even coat.
When you see that the edges are crispy brown and you get that nice sizzle in the pan, then it's time to filp. Cook for about a minute on the other side. Once that fast sizzle starts, your schnitzel is pretty much done. Turn off the heat, remove from the oil. Place the schnitzel on a paper towel on a plate, and allow it to drain for about 30 seconds. Then serve garnished with a lemon wedge. We're done!
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