Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel)

Recipe by 2Bleu
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup flour
  • 1
    teaspoon salt
  • 12
    teaspoon black pepper
  • 1
  • 1
    tablespoon water
  • 12
    cup seasoned bread crumbs
  • 1
    teaspoon lemon zest
  • 1
    teaspoon dried thyme
  • 2
    veal cutlets, pounded 1/8-inch thick between sheets of plastic wrap
  • vegetable oil, for frying
  • Fried Lemon Slices
  • 2
    tablespoons flour
  • 2
    tablespoons cornmeal
  • salt and pepper, to taste
  • 1
    lemon, sliced thin
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DIRECTIONS

  • Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
  • Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
  • In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
  • When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.
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