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| ISBN: 978-0-7660-3766-3 |
Wiener schnitzel is a special dish from Austria. Thin slices of veal are breaded and then deep-fried. There is a story that hundreds of years ago, the ruler of Austria liked his veal covered in flakes of gold. People wanted to eat what he ate, but most could not afford to wrap their food in gold. A golden breadcrumb covering was created.
What You Need
Equipment:
Meat mallet or rolling pin
Three bowls
Large skillet
Tongs
Plastic wrap
Gallon-size plastic bag
Paper towels
Ingredients:
Vegetable oil for frying
4 veal cutlets
¼ cup all-purpose flour
¼ teaspoon salt
2 eggs, lightly beaten
1 cup dry plain breadcrumbs
1 lemon
Let's Cook!
- Wrap the veal cutlets with plastic wrap or put in a 1 gallon plastic bag. Flatten the cutlets with a meat mallet or a rolling pin until they are only ¼-inch thick. Remove the plastic wrap.
- Combine the flour and salt in one bowl. Beat the eggs in a second bowl. Put the breadcrumbs in a third bowl.
- Heat ¼ inch oil in a large skillet on the stove on the medium heat.
- First dip a veal cutlet in the flour mixture. Then dip it in the egg shaking off the extra. Finally, lightly dip it in the breadcrumbs and, with an adult's help, place it in the skillet. Repeat for all the cutlets.
- Cook the veal for four minutes on each side until golden brown. Use tongs to flip the cutlets and remove them when done. Drain cutlets on a paper towel.
- Serve warm right away, so breading doesn't get soggy. Cut the lemon in half. Add a swuirt of lemon juice on top.
Makes 4 servings.
Did You Know?
In Austria, weiner schnitzel is always served with a slice of lemon on top.
