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

Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings

6 Veal cutlets
1 1/2 tb Fresh lemon juice
Salt
1 c A_P flour
2 lg Eggs; lightly beaten
+=WITH-_
2 tb Cold water
2 tb Oil
1 c (generous) fine, dry bread
- crumbs
5 tb Butter

Recipe courtesy of Hans Rockenwagner

Set oven @ 250ºF/121ºC.

Pound the veal cutlets to an even, approximately 1/8"
thickness, or have your butcher do this for you. In a
dish, sprinkle the cutlets with lemon juice and let
stand for 30 minutes. Season both sides with salt.

Place the flour on a flat plate, and place the egg/water
mixture in a wide, shallow bowl. Add the oil to the egg
mixture and beat in with a fork. Spread the bread crumbs
on a large plate. Dip the cutlets lightly into the
flour, making sure to coat all surfaces, then gently
shake off the excess flour. Dip the cutlets into the egg
mixture, letting the excess drip away, and then dredge
them in the bread crumbs. Let stand at room temperature
for 20 minutes.

Heat your largest, heavy skillets over medium-high heat
and add the butter. When the butter is quite hot and the
foam starts to subside, add the veal (cook in batches if
necessary - but don't crowd them in the pan). If the
butter browns too much after cooking the first batch,
you may need to discard it, wipe out the pan, and add
more butter for the next batch. Cook for 4 to 6 minutes
on each side, until golden brown, and turn with a
spatula (don't use a fork or tongs, or the breading may
be pierced).

When the second side is golden, the schnitzels should be
cooked through. Transfer to a warm platter and keep warm
in a 250ºF/121ºC oven while you cook the second batch, if
necessary.

RECIPE FROM: https://www.foodnetwork.com

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