Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
I grew up in a Czech community in Lincoln, Nebraska. While Wiener Schnitzel is a German dish my mother made this dish quite often. Chilling the breaded cutlets before frying is the secret to their perfectly crisp exterior and tender juicy interior. The best way to eat this dish is to squeeze lemon over all, then accompany every bite of cutlet with a thin slice of pickle.
- 1 Cup Unbleached Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 Lightly Beaten Large Eggs
- 3 Tablespoons Milk
- 1 1/2 Cups Fine Bread Crumbs
- 4 Veal Cutlets (Pounded Thin & Chilled)
- Vegetable Oil For Frying
- Lemon Wedges For Garnish
- Kosher Dill Pickles For Garnish
- In a medium-size bowl combine flour with kosher salt and pepper.
- In a shallow bowl, whisk eggs and milk.
- In a medium-size bowl place bread crumbs.
- Entirely coat each cutlet with flour, then egg mixture, and finally bread crumbs. Pat cutlets with bread crumbs to ensure they are completely coated.
- Place one layer of cutlets on baking sheet and cover with plastic wrap. Place in fridge for 1 hour before cooking.
- Pour oil into large skillet 1/4 inch deep. Heat oil over a medium-high heat. Carefully add a couple cutlets at a time, and cook 3 minutes per side until golden brown.
- Remove and transfer to baking sheet lined with paper towels. Keep warm until ready to serve.
- Heat 4 plates. Place each cutlet on a heated plate with lemon wedge and pickle slice.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin ©Tiny New York Kitchen