Wiener Schnitzel
6 veal cutlets
1 1/2 tablespoons fresh lemon juice
1/2 to 1 cup all-purpose flour
2 eggs, lightly beaten with 2 tablespoons cold water
2 tablespoons vegetable oil
1 generous cup fine, dry bread crumbs
4 to 5 tablespoons butter
Preheat oven to 250 degrees. Pound the veal cutlets to an even,
approximately 1/8-inch thickness, or have your butcher do this for you.
In adish, sprinkle the cutlets with lemon juice and let stand for 30 minutes.
Season both sides with salt. Place the flour on a flat plate, and place
theegg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture
and beat in with a fork. Spread the bread crumbs on a large plate. Dip
the cutlets lightly into the flour, making sure to coat all surfaces, then
gently shake off the excess flour. Dip the cutlets into the egg mixture, letting
the excess drip away, and then dredge them in the bread crumbs. Let stand at
room temperature for 20 minutes. Heat your largest, heavy skillets over
medium-high heat and add the butter. When the butter is quite hot and the
foam starts to subside, add the veal (cook in batches if necessary - but
don't crowd them in the pan). If the butter browns too much after cooking
the first batch, you may need to discard it, wipe out the pan, and add
more butter for the next batch. Cook for 4 to 6 minutes on each side, until
golden brown, and turn with a spatula (don't use a fork or tongs, or the
breading may be pierced). When the second side is golden, the schnitzels
should be cooked through. Transfer to a warm platter and keep warm in a
250 degree oven while you cook the second batch, if necessary.