- 4 x 5 ounce veal cutlets
- 2 whole eggs
- 1 teaspoon milk
- 1 1/2 cups white bread crumbs
- 1/4 cup cup canola oil or a 50/50 blend of clarified butter and canola oil
- juice from one lemon
- flour to coat veal
- Kosher salt
- 1 – lemon cut into 8 wedges for garnish
Place veal cutlets between two pieces of plastic wrap, with a mallet pound each cutlet to approximately 1/8 inch thickness. Squeeze fresh lemon juice on one side of each piece of pounded meat; season both sides of the cutlet with a light sprinkling of kosher salt. Drench both sides of the cutlets in flour, and then dip floured veal in beaten egg mixture allowing excess to drip off, then place cutlets in bread crumbs patting bread crumbs onto both sides of the cutlets.
Pour oil in a large sauté pan set on medium high heat; allow oil to heat to smoking point. Slide cutlets into the pan, shake pan to ensure oil is proportionately around the cutlets. Cook approximately 2 minutes then turn the cutlets over, cook another 2 minutes or until golden brown and crisp on both sides. It is important that enough oil is in the pan up to the top sides of the cutlets to ensure even and quick cooking. Remove from pan; garnish each cutlet with two lemon wedges.
Wiener schnitzel is traditionally served with pommes frites and a garden salad.