This popular veal dish is very easy to make and a family favorite. Start by preparing your
side-dish, whether it's mashed potatoes or rice which cook in less than 30 minutes.
Wiener Schnitzel´s total cooking time (icluding preparation) will be about the same
as your side dish´s cooking time.
4 veal scaloppini
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
6 tablespoons flour
6-8 tablespoons bread crumbs
Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet
Garnish: 4 slices of lemon and some chopped fresh parsley
Dry the veal scaloppini with paper towels. Tenderize the veal on both sides evenly with a
meat mallet. Season with salt and pepper on both sides.
Prepare three dishes:
6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons
oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs
in the third dish.
Coat the veal with the flour on both sides, shake off any excess,
dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess.
Prepare a stainless steel or cast-iron skillet with some canola oil just enough to cover the
bottom of the skillet and let it get hot on medium-high heat. Drop in a few bread crumbs, if the
oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning
once. Do not cover the skillet. Garnish with lemon slices and parsley.
Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad.
Schnitzel Wiener art
Foto Credit: Fotolia
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