WIENERSCHNITZEL

WIENERSCHNITZEL (for four)

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6 veal cutlets, pounded

lemon juice (optional)

salt

½ to 1 cup flour

2 eggs lightly beaten with 2 tablespoons cold water

2 tablespoons salad oil (optional)

1 generous cup dry, fine bread crumbs

4 to 5 tablespoons butter, lard or vegetable shortening

 


 

1.Veal cutlets may be marinated in a sprinkling of lemon juice for 30 minutes before they are breaded. Whether or not they are marinated, sprinkle them with salt on both sides before breading.

2. Measure flour onto a sheet of waxed paper or a flat plate. Beat the eggs and water in a wide, flat bowl; beat in oil if you are using it (the oil is supposed to hold the breading on securely and make it crisp). Measure the breadcrumbs onto a sheet of waxed paper or a flat plate. Dip salted cutlets lightly into flour on both sides, and then into beaten egg. Let excess egg drip off and dredge cutlets with breadcrumbs. Let stand at room temperature 15 to 30 minutes.

3. Heat fat in a large skillet. There should be enough in pan for cutlets to “swim.” Do not crowd cutlets in pan. Do 2 or 3 at a time, or as many as you can fit into your largest skillet. Add fat if needed. Put cutlets into pan when butter is very hot and bubbling starts to subside. Fry first side slowly until golden brown. Turn over with spatula or flat turner; do not pierce with a fork. By the time the second side is golden brown (allow 4 to 6 minutes for each side) the cutlet should be finished.

4. Place finished cutlets on a platter, pan or sheet of aluminum foil in a 250 to 275* oven so they will keep hot while the next are being fried.

 

VARIATIONS:

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For KASESCHNITZEL, follow the recipe for wienerschnitzel, but mix 1/2 cup Parmesan cheese with 1/2 cup breadcrumbs, instead of using 1 cup breadcrumbs.  Before serving, sprinkle with a little grated cheese and some paprika on top of each cutlet and top with a paper thin slice of lemon.

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For SCHNITZEL A LA HOLSTEIN, prepare fried veal cutlets as in wienerschnitzel. Serve each cutlet topped with a fried egg across which are two anchovy filets and a sprinkling of well drained capers.

 

from Mimi Sheraton, The German Cookbook

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