Wiener Schnitzel (Veal)

Recipe by Alan Leonetti
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover work surface with a sheet of waxed paper.
  • Arrange cutlets with a few inches between them on paper.
  • Over the cutlets, top with a second sheet of waxed paper.
  • Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
  • If they are already 1/4 inch, then you don't have to pound them.
  • Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
  • Place flour in 1 tin and season with salt and pepper.
  • In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
  • In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
  • I use crushed corn flakes that are sold in a box in the supermarket already crushed.
  • Dredge the veal completely in flour.
  • Then coat the veal evenly with egg on both sides.
  • Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
  • Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
  • When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
  • Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
  • Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.
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