MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Wiener Schnitzel
Categories: Beef, Dairy, Breads, Herbs, Citrus
Yield: 4 servings

1 1/4 lb Veal top round; in 5-oz
- scaloppines
Salt & freshly ground white
- pepper
1 c Flour
2 lg Eggs
2 tb Heavy cream
2 c Unseasoned bakery bread
- crumbs
2 c Oil
1/2 c Packed, flat-leaf parsley
- leaves; rinsed, well-dried
- coarse chopped
3 tb Unsalted butter
4 Lemon wedges
Cucumber or bibb lettuce
- salad in vinaigrette
- dressing

One at a time, place veal pieces in heavy 1-quart
plastic bag, and pound thin with meat pounder. Place
veal on large platter, and lightly salt and pepper both
sides.

Put flour in shallow bowl wide enough to hold a piece of
veal flat. Put eggs and cream in a similar bowl. Beat to
blend. Put bread crumbs in a third similar bowl.

Set oven @ 175ºF/79ºC.

Line baking sheet with parchment. Arrange bowls near
stove, along with a platter covered with layers of paper
towel and a small plate covered with layers of paper
towel.

Heat oil in an 11" to 12" skillet or sauteacute; pan,
the deeper the better. When oil is quite hot, put
parsley in strainer, put in oil, and fry 10 seconds.
Remove parsley, draining well, and place on the small
plate. Add butter to skillet, and adjust heat to medium.

Put 1 slice veal in flour, cover well, then shake off
excess. Dip in egg, turning to coat. Put in bread
crumbs, coating well, then shake off excess. Put in
skillet, and fry about one minute, gently moving pan in
circular motion on the burner. Oil should be frothy.
When breading looks bubbly and starts to brown, turn and
cook another minute, then transfer to paper-towel-lined
platter. Repeat with remaining veal, adjusting heat so
crumb coating cooks gradually and evenly, without
burning.

Place the cooked, drained schnitzels on a baking sheet,
and put in the oven until ready to serve, up to 15
minutes.

Arrange veal on platter or individual plates. Garnish
with lemon wedges and fried parsley, and serve with
salad.

By: Kurt Gutenbrunner

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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