Wiener Schnitzel is basically a thin piece of veal, lightly breaded and fried. The thought of poor little baby cows has made me pass on veal for many years but we decided we would get some humanely raised veal from Whole Foods and give it a shot. I highly recommend buying meat at Whole Foods for that reason along with a host of others. It can be pricey but if you can afford it, it is worth the extra cost. If you want to pass on the veal though, feel free to substitute pork loin instead. Just slice the pork into medallions and pound them thin. Less guilt, lower cost. Still delicious.
Wiener Schnitzel, adapted from Paula Deen
4 veal cutlets (about 4 oz each, pounded thin)
salt and pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain dry breadcrumbs
vegetable oil for frying
1 lemon, cut in wedges
This recipe takes only about 10 minutes start to finish so make sure your sides are ready to go. (We served pan-roasted carrots and parsnips with some braised red cabbage with our schnitzel.)
First get your breading stations ready. Put the flour in one shallow dish, the beaten eggs and water in a second, and the breadcrumbs in the third. Now pat dry the veal and salt and pepper them on each side.
Fill a large skillet with an inch or so of vegetable oil and place it over medium-high heat. Now you can dredge your veal in the flour, then the egg wash, and lastly the breadcrumbs. Once the oil is hot put the veal in the pan. Depending on the size of your veal and pan you may need to do these in two batches. Fry the veal for 2 minutes per side then remove them to a plate lined with paper towels. Sprinkle them with a bit of salt.
Make sure to give each person a lemon wedge or two for them to squeeze over the schnitzel before that first bite. The lemon adds a nice crisp flavor to the schnitzel. Enjoy!
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