Wiener Schnitzel

(Austrian-style Veal Cutlets)

1 pound boneless veal cut into medallions 4 inches in diameter and ½ inch thick
Salt & pepper to taste
½ cup all-purpose flour
2 eggs (well beaten)
1 cup plain bread crumbs (preferably home-made*)
Wedges of lemon
Canola Oil for frying
3 flat dishes for flour, egg and bread crumbs
½ stick of unsalted butter

Place each slice of veal in between two layers of plastic wrap and gently pound with the smooth side of a meat mallet until each slice in about ¼ inch thick and doubled in size. Season veal cutlets with salt and pepper to taste. Store seasoned cutlets in the refrigerator while preparing the bowls with the three coating ingredients.

Sift flour into a bowl, beat the two eggs and pour into the second bowl and finally place the bread crumbs in the third flat bowl.

Fill a deep fry pan with at least one inch of canola oil. Heat oil on medium-high until the cutlet sizzles when it touches the oil.

Working one cutlet at a time, dredge a cutlet into flour. Shake off excess. Follow by dipping the cutlet into beaten egg, draining off excess and finally coat the cutlet in the breadcrumbs. Make sure each cutlet is thoroughly coated before frying.

Place two cutlets in hot oil and fry until golden on each side (stay with the cutlets as the process takes only three to four minutes per side.) Drain cutlets on paper towels and continue the same process until all cutlets are fried.

Once cutlets have all been fried drizzle with hot, melted unsalted butter and server with plenty of fresh wedges of lemon.

*Homemade bread crumbs offer the most authentic flavor. I add salt, pepper, garlic powder and fresh dried chives to the bread crumbs and pulse into a fine crumb.