Wienerschnitzel Breaded Veal Cutlets

Nutrition

Ingredients

Directions

1. 1

   Place veal cutlets , one piece at a time , between two pieces of plastic wrap and pound until thin , about 1 / 4 inch thick

2. 2

   Slice lemon in half and squeeze lemon juice over all four pieces of veal

3. 3

   Allow the veal to sit in lemon juice for 30 minutes

4. 4

   Allow excess lemon juice to drip off before breading the cutlets

5. 5

   Sprinkle a pinch of salt over each cutlet

6. 6

   Place flour in a large shallow plate

7. 7

   Beat eggs , water , and vegetable oil in a large shallow bowl

8. 8

   ~

9. 9

   Place breadcrumbs in a large shallow plate

10. 10

    One at a time , dip salted cutlet into the flour and lightly cover each side with flour

11. 11

    Then dip the cutlet into the egg mixture , allowing the excess egg to drip off

12. 12

    Then dredge into the breadcrumb mixture to coat

13. 13

    Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes

14. 14

    Heat shortening in a large heavy skillet

15. 15

    There should be enough oil in the pan for the cutlets to "swim"

16. 16

    When the oil is hot , place one or two cutlets in the skillet at a time , being careful not to crowd the cutlets

17. 17

    Fry first side slowly until golden brown , about 4-6 minutes

18. 18

    Turn cutlets over with a spatula , being careful not to splatter hot oil

19. 19

    Fry on second side for about 4-6 minutes , or until golden brown

20. 20

    Drain on paper towels

21. 21

    If you have more cutlets to fry , then place finished cutlets in a piece of foil and keep warm in the oven at 250f while you continue to fry up the rest of the cutlets