Wienerschnitzer
After cooking, keep warm in 275 degree oven.
After breading, let rest for 15 minutes. Do not cover pan when frying
since that will cause breading to become soft.
Makes 3 to 6 servings.
Ingredients:
6 punded veal (or pork) cutlets
Lemon juice
Vegetable oil
5 tbsp butter
1 cup flour
1 cup fine dry bread crumbs
Salt
2 eggs beaten with 2 tbsp of water and 2 tbsp olive oil
Directions:
Marinade cutlets in lemon juice for 30 minutes.
Sprinkle cutlets with salt and pepper.
Dredge cutlets in flour, then in egg, let drip, and then
dredge in bread crumb.
Let cutlets stand for 30 minutes.
Heat oil in pan. Use enough oil so cutlets can
swim.
Add butter.
Add cutlets to pan when butter stops
bubbling.
Cook as many cutlets as possible without crowding.
Cook first side slowly. Turn over with spatula.
DO NOT pierce with fork.
Allow 4 to 6 minutes per side.
While remaining cutlets are being cooked, keep cooked
cutlets in 275 degree oven.
Gravy:
After cooking cutlets, add chopped carrots, onion, and
minced parsley to oil.
Sauté until cooked.
Stir 1 tbsp. butter.
When butter bubbles, stir in 2 tbsp. flour.
Stir flour and saute for 5 minutes.
Add 1 cup dry white wine.
Cover and simmer for 10 minutes.
